Gather around the table for a sumptuous dinner, Italian style.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 11
Steps:
- Rinse chicken livers, and transfer to paper towels to drain. Meanwhile, heat grapeseed oil in a large skillet over medium-high heat. Add onion, capers, and red-pepper flakes, and cook, stirring constantly, until onion is translucent and starting to brown, about 3 minutes. Add chicken livers and sage, and cook until livers start to brown. Remove skillet from heat. Add Vin Santo. Return to medium-high heat, and simmer until reduced to a glaze, about 4 minutes. Reduce heat to low, and add cream. Simmer until reduced by half, stirring frequently, 8 to 10 minutes more. Season with salt and pepper.
- Transfer to a food processor, and puree until smooth. Serve at room temperature, drizzled with olive oil and spread on toasted bread.
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