CookEat Recipe
Chicken Liver and Anchovy Crostini
Fresh soft bread with finely chopped chicken liver, anchovy and butter, gently warmed just before spreading.
Method
Steps
Step 1
Gather the ingredients: 2 professionally prepared chicken livers, gallbladders removed; 1 whole salt-cured anchovy, cleaned and boned, or about 2 prepared fillets; 15 g butter for cooking, plus 10 g to finish; About 60 ml chicken broth; A small pinch of black pepper; 120 g fresh white bread crumb, crusts removed, cut into small thin slices.
Step 2
Put the prepared livers in a small pan with the first 15 g butter. Cook gently until they have absorbed the fat and begun to colour. Add the broth and pepper, then simmer until the livers are cooked throughout to 74°C, adding a little more broth if needed. Do not add salt automatically.
Step 3
Finely chop the fully cooked livers with the cleaned, boned anchovy flesh on a clean board. Return this mixture to the pan and its remaining cooking juices.
Step 4
Add the final 10 g butter and warm gently, stirring, without boiling the mixture. It should be moist and spreadable. Spread immediately over the fresh soft bread slices and serve promptly.
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