Crostini Con Fegato di Pollo e Salvia
(Toast with Chicken Liver and Sage)
Ingredients:
3 tablespoons extra virgin olive oil
12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped sage
1/2 cup finely chopped red onion
1 garlic clove, minced
8 ounces (about 1 cup) chicken or turkey livers, finely chopped
1/4 cup Madeira wine
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
12 baguette slices, toasted
Additional whole sage leaves (optional)
Directions:
Line plate with paper towels.
Heat the olive oil in medium skillet over medium-high heat.
Add sliced sage; saute until crisp, about 30 seconds.
Using slotted spoon, transfer sauteed sage to paper towels.
Add onion to same skillet; saute until golden, about 3 minutes.
Add garlic, chopped liver, and 1 teaspoon chopped sage. Stir until liver is no longer red, about 3 minutes.
Increase heat to high, add Madeira wine, and cook until wine has evaporated, about 2 minutes. Add salt and pepper.
Divide liver mixture among baguette slices. Top with sauteed sage.
Serve crostini on bed of fresh sage leaves, if desired. Serves 6.