Subject: Crostini alla Chiantigiana (Chicken Liver Crostini)
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 17 2002 - 05:57:54 EDT
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FOOD FUNNY
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"DRSPAGHETI" keeps 'em coming. Here is the latest:
A butcher just out of trade school in Canada applies for and gets a
job skinning and cutting up the kills of local hunters. The first
task he is assigned is to cut up a moose to put in the freezer. He
finally gets the moose cut up and is putting it into bags and marking
them with the contents: chops, rump steak, ribs, sirloin, etc. When
bagging the stuff he can identify, he is still left with a pile of
unidentifiable parts. At a loss as to what to do with them, he
finally puts them all into one bag and labels them -- "Moosellaneous."
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TODAY'S RECIPE
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I wanted a special menu to inaugurate my new PLUS edition, but I
couldn't decide on a theme. In the past I have turned to my favorite
cuisine when indecision has struck, and that's why I call this menu
"More Italian Favorites":
Monday's Starter
Crostini alla Chiantigiana (Chicken Liver Crostini)
Tuesday's Soup or Salad
Minestra di Pomodori (Italian Tomato Soup)
Wednesday's Side Dish
Tagliatelli al Limone (Egg Noodles with Lemon)
Thursday's Entree
Spigola al Forno (Baked Sea Bass)
Friday's Dessert
Arance Caramellate (Caramelized Oranges)
Crostini are served all over Italy, and this version from Chianti is
particularly popular.
Crostini alla Chiantigiana (Chicken Liver Crostini)
4 Tbs (60 ml) extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 celery stick, finely chopped
1/2 carrot, finely chopped
8 oz (225 g) chicken livers, cleaned and chopped
1/4 cup (60 ml) dry white wine or water
1 tsp (5 ml) tomato paste
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
1 Tbs (15 ml) capers, rinsed and finely chopped
2 canned anchovies, rinsed and finely chopped
Italian or French bread, sliced and toasted
Heat the olive oil in a saucepan over moderate heat and saute the
onion, garlic, celery, and carrot until tender, about 10 minutes. Add
the chicken livers and cook until they are no longer pink, about 3
minutes. Add the wine, tomato paste, salt, and pepper and simmer
until most of the liquid has evaporated, about 5 minutes. Remove from
the heat and stir in the butter, capers, and anchovies, stirring until
the butter has melted. The mixture may be served as is or pureed in
an electric food processor. Spread over the toasted bread and serve
immediately. Serves 6 to 8.
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