Bruschetta con Fegato di Pollo, Cipolla e Salvia
(Chicken Liver, Onion and Sage Bruschetta)
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, halved lengthwise and sliced thin
1/2 pound chicken livers, trimmed and halved
2 large garlic cloves, sliced
2 large fresh sage leaves, minced, or 1/4 teaspoon dried, crumbled, plus 16 small fresh leaves for garnish
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon coarse salt
A pinch of ground allspice
For 16 toasts:
A 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil
Directions:
In a large skillet heat olive oil over moderately high heat until hot but not smoking and in it saute onion, stirring, until golden.
Transfer onion with a slotted spoon to paper towels to drain.
Pat chicken livers dry.
Add garlic to skillet and cook over moderate heat, stirring, until pale golden.
Add chicken livers and saute over moderately high heat until golden and just springy to the touch, about 1 and 1/2 to 2 minutes on each side.
Stir in minced or crumbled sage, pepper, salt, and allspice and in a food processor coarsely puree.
Mound about 2 teaspoons chicken liver mixture on oiled side of each toast and garnish with onions and sage leaves. Makes 16 bruschetta.