CookEat Recipe
Fried Chicken Liver and Sage Crostini
Bread spread with chicken liver, prosciutto and sage, chilled, dipped in egg and pan-fried just before serving.
Method
Steps
Step 1
Gather the ingredients: 3 professionally prepared chicken livers, gallbladders removed; 4–5 sage leaves; 1 tablespoon finely chopped onion; 20 g prosciutto containing both lean and fat, finely chopped; 15 g butter for the first cooking, plus 10 g later; 1 teaspoon plain flour for the filling; About 80 ml chicken broth; 3–4 teaspoons finely grated Parmesan; 150 g stale white bread crumb, crusts removed, sliced just under 1 cm thick; About 20 g plain flour for coating the topping side; 1 egg; 1 teaspoon water; About 80 ml olive oil for shallow-frying; Salt and black pepper to taste.
Step 2
Brown the onion and prosciutto in the first 15 g butter. Finely chop the prepared raw livers with the sage on a separate board, add to the pan and season lightly. Cook until the released liquid reduces.
Step 3
Add the remaining 10 g butter and stir in the teaspoon of flour. Cook briefly, then add the broth and simmer, stirring, until the liver mixture reaches 74°C throughout and the flour is cooked. Stir in the Parmesan before removing from the heat; only then taste and adjust seasoning.
Step 4
Once the mixture stops bubbling, spread it generously on one face of each bread slice. Arrange in a single layer in a shallow covered container and refrigerate promptly at 4°C or colder for about two hours, until well chilled. The resting period is refrigerated, not several hours on the counter.
Step 5
Just before serving, beat the egg with the teaspoon of water. Put the coating flour on a plate. Heat enough oil to form a shallow layer in a frying pan over medium heat. Touch only the liver-covered face of each crostino to the flour, then dip the crostino in the beaten egg.
Step 6
Lower each piece into the pan topping-side down, without crowding. Fry until set and golden, turn carefully and finish the other face, reducing the heat if needed so the coating does not burn before the centre is hot. Check that the egg and filling reach 74°C. Drain briefly and serve hot, alone or beside a roast.
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