Chicken Liver Crostini

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                            FOOD FUNNY
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Thanks to Anna Welander for these daffy definitions:

aqualibrium (ak wa lib' re um) n. The point where the stream of
drinking fountain water is at its perfect height, thus relieving the
drinker from having to suck the nozzle, or (b) squirting himself in the
eye.

burgacide (burg' uh side) n. When a hamburger can't take any
more torture and hurls itself through the grill into the coals.

disconfect (dis kon fekt') v. To sterilize the piece of candy you
dropped on the floor by blowing on it, somehow assuming this will remove
all the germs.

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                            TODAY'S RECIPE
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Crostini are served all over Italy, and this version from Chianti is
particularly popular.

Chicken Liver Crostini (Crostini alla Chiantigiana)

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.
Received on Thu Dec 16 22:33:28 2010