Crostini di Fegatini (Chicken Liver Crostini) Recipe

• 2 anchovy fillets, finely chopped
• 2 tablespoons unsalted butter (1/4 stick)
• 1/2 medium yellow onion, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces chicken livers, trimmed of veins, tendons, and sinew
• 1/4 cup Vin Santo or dry sherry
• 1/3 cup low-sodium chicken broth
• 4 teaspoons capers, drained and finely chopped
• 1 teaspoon finely chopped fresh sage leaves (about 4 medium leaves)
• 1 teaspoon white wine vinegar
• 1 sweet baguette, sliced and toasted

1. Place chopped anchovies on a cutting board and make a paste by dragging the side of a chefs knife across them at a 15-degree angle about 10 times or until smooth; set aside.
2. Melt butter in a medium frying pan over medium heat until foaming.
3. Add anchovy paste, onion, salt, and pepper and saute until onion is softened but not browned, about 5 minutes.
4. Increase heat to medium high, add chicken livers, and saute, stirring occasionally, until livers are browned all over, about 3 to 4 minutes.
5. Add Vin Santo or sherry and cook until most of the liquid has evaporated, about 2 minutes.
6. Add chicken broth, capers, and sage and simmer, stirring occasionally, until almost all of the liquid has evaporated and the livers are cooked through, about 3 to 5 minutes.
7. Remove from heat, transfer livers to a cutting board, and reserve onion mixture in the pan.
8. When cool enough to handle, finely chop the livers until theyre about the size of popcorn kernels.
9. Return livers to the pan and stir in vinegar.
10. Serve on toasted baguette slices.

anchovy, unsalted butter, yellow onion, kosher salt, freshly ground black pepper, chicken livers, vin santo, chicken broth, capers, sage, white wine vinegar, sweet baguette

Taken from www.chowhound.com/recipes/crostini-di-fegatini-chicken-liver-crostini-27956 (may not work)