Best Tuscan Chicken Livers Recipes

TUSCAN CHICKEN LIVER SAUCE

Steps:

• Heat one tablespoon oil in a large skillet. Add pancetta, and cook, stirring, until it just begins to brown. Reduce heat to low, add another tablespoon of oil, and stir in shallots and sage. Cook for about a minute, until shallots have softened.
• Add livers, capers and optional anchovies. Stir, adding 3 to 5 more tablespoons oil. Continue to cook, stirring occasionally, until livers are putty-colored but have not become stiff. Stir in most of the wine.
• Bring to a simmer, and season generously with pepper. Add salt if needed. Simmer 5 to 10 minutes, until some of the liquid has cooked down and mixture is thick enough to hold its shape on a spoon but is not dry. Remove from heat, add bay leaf, and set aside for 15 to 20 minutes.
• Briefly reheat mixture, adjusting oil, wine and seasonings to taste. Remove bay leaf, and serve spooned over toast or on polenta, pappardelle or mashed potatoes.

TUSCAN CHICKEN-LIVER CROSTINI

Steps:

• Rinse the chicken livers under running water and pat dry with paper towel. Cut away any greenish discolored parts. Cut the onion in half and slice each half thinly. Mash the garlic with the flat blade of a knife and chop coarsely.
• Heat the olive oil in a saute pan. Add onion and garlic and cook gently until onion is softened. Add chicken livers. Turn heat up to medium and cook briskly until livers are thoroughly browned.
• Add white wine and chicken stock. Lower heat and simmer approximately 20 minutes, until livers are cooked through. Mash the livers with a fork, or pass them through a food mill to puree them. The texture should be more grainy than smooth. Mix with capers, taste for seasoning, and add salt and pepper to taste.
• Serve with the sliced bread, either plain or toasted.