This type of chopped liver pate is a specialty in the Umbria region of Italy and when served on a toasted piece of bread, it is simply called “Crostini Umbri”. Don’t write this delicious snack off without giving it a sample, and now you can try it in the comfort of your own kitchen! Enjoy!
| INGREDIENTS
4 tbsp olive oil 1 small onion, finely chopped 1 pound chicken livers 2 tbsp capers, rinsed and drained 2 anchovy fillets 1 cup dry red wine Salt and pepper
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DIRECTIONS
-Rinse livers and drain thoroughly. Trim any fatty bits or tough fibers. -In a 10-12 inch sauté pan, heat the olive oil over medium heat. Add onion and cook until softened but not browned, about 10 minutes. Add livers, capers, anchovies, and cook until livers are lightly browned, about 5-7 minutes. Add the wine, and cook until most of it has evaporated. -Transfer all to food processor and pulse until thoroughly blended but coarse. Season to taste with salt and pepper, and spread generously on bread.
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