Name: Crostini di Fegatini alla Fiorentina (Chicken Liver Croutons)
Yield: Makes 24
Cuisine: Italy
Ingredients: 6 fresh sage leaves; 4 tablespoons unsalted butter; Lemon juice, if needed; Salt and freshly ground pepper; 1 pound chicken livers, well-trimmed; 12 thick slices (½ inch) peasant bread, cut crosswise in half; 4 tablespoons olive oil, plus additional for the bread; 1 cup diced onions; ¼ cup (or to taste) dry Marsala

Preparation info

Makes
24

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

An ideal appetizer and a perfect part of an antipasto selection. This Florentine classic is offered as a nibble to start the meal in many trattorie.

Ingredients

4 tablespoons unsalted butter
4 tablespoons olive oil, plus additional for the bread

Method

Melt half the butter and oil in each of 2 sauté pans or skillets over medium heat. Add the livers to one pan and the onions and sage to the other. Cook, stirring frequently, until the livers are cooked through but still pink in the center and the onions are tender and translucent, 5 to 8 minutes. Add the Marsala to the livers and cook a few minutes. Using a slotted spoon, transfer half the live