Chicken liver and broad bean crostini
Spread pan-fried livers while they are still pink and tender inside, with a crust made firm from a searing hot pan.
Photo: Natalie Boog
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- 1 baguette
- extra virgin olive oil
- 350g of chicken livers
- 1 onion
- 2 cloves garlic
- 1/2 cup of dry white wine
- 1/2 cup of blanched twice-peeled broad beans
- cracked pepper
- fresh chives (garnish)
For 4 people, prepare 4 or 5 crostini (little toasts) by brushing slices of baguette with some extra virgin olive oil and grilling them lightly.
Trim 350g of chicken livers. Heat a tablespoon of extra virgin olive oil in a pan and add the livers, frying for a minute on each side, with a couple of pinches of salt. Remove them and set them aside.
In the same pan, lightly fry a minced onion and two minced cloves of garlic until transparent. Add 1/2 cup of dry white wine and simmer until almost all the wine has evaporated.
Meanwhile, chop the livers into small pieces. Turn off the heat and add the livers to the onions and garlic along with 1/2 cup of blanched twice-peeled broad beans. Mix everything together and add more salt if needed as well as some cracked pepper.
Serve on the crostini with some finely chopped chives.
Some of those who don't usually like offal or the thought of eating it will quite happily tuck into chicken liver pate. Perhaps it's the way chicken liver's texture is creamy and spreadable in its pate form and no longer resembles internal organs.
Be sure to choose livers that are shiny and plump and preferably from organic chickens.