CHICKEN LIVERS TOSCANI

Chicken Livers Toscani image

Provided by Sam Sifton

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

7 tablespoons olive oil
1 medium red onion, chopped
1 pound chicken livers
2 tablespoons capers, rinsed
2 anchovy fillets, rinsed
1 large pinch red pepper flakes, or to taste
1 cup red wine
Kosher salt and freshly ground black pepper

Steps:

Heat 4 tablespoons oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes. Add livers, capers, anchovies and pepper flakes, and cook until livers are lightly browned. Add wine and cook until only a few tablespoons of liquid remain, about 15 minutes. Transfer mixture to a food processor, and add remaining 3 tablespoons oil. Pulse until mixture is blended but still lumpy. Transfer to a small bowl, and adjust salt and pepper to taste. Refrigerate until needed.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 15 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 265 milligrams, Sugar 1 gram, TransFat 0 grams