Chicken Liver Crostini Recipe LaTavolaMarche

• 2 tablespoons olive oil
• 1 carrot, chopped
• 1/2 onion, chopped
• 1 celery stalk, chopped
• 6 chicken livers, trimmed
• 3 tablespoons red wine vinegar
• scant 1/2 cup dry white wine
• 2 egg yolks
• juice of 1 lemon, strained
• 4-6 whole-wheat bread slices, lightly toasted
• salt & pepper

1. Heat the olive oil in a skillet.
2. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes.
3. Dip the chicken livers into the vinegar, pat dry with paper towels and add to skilled.
4. Pour in the wine and season with salt & pepper.
5. Cook, stirring frequently, until browned.
6. Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more.
7. Beat together the egg yolks and lemon juice in a bowl.
8. Remove the skillet from the heat and stir in the egg yolk mixture.
9. Spread on slices of lightly toasted bread.
10. Serve immediately.

olive oil, carrot, onion, celery stalk, chicken livers, red wine vinegar, white wine, egg yolks, lemon, bread, salt

Taken from www.chowhound.com/recipes/chicken-liver-crostini-11980 (may not work)