Starter: Chicken Liver Crostini with Pickled Shallots
1 lb chicken livers, drained/dried/trimmed
1/2 cup extra virgin olive oil
1 small onion minced
salt and pepper to taste
1 tbsp dried sage
1/4 cup cognac or red wine
3/4 lb shallots, peeled and sliced into 1/4’’ rounds
1 12-oz bottle of red wine vinegar
1/2 cup sugar
1/2 cup salt
1 large baguette, sliced into 1/3’’ rounds
For the livers:
Heat 1/4 cup olive oil in a large saute pan over medium-high heat.
Saute the onions until soft.
Add chicken livers in an even row; season with salt and pepper.
Cook without moving until thoroughly browned (4–5 minutes).
Flip to other side; season with salt and pepper.
Cook until browned (2–3 minutes).
Deglaze with cognac or red wine.
Toss and transfer to a food processor (scraping out as much liquid from the pan as possible).
Pulse processor while adding a thin stream of the remaining olive oil (as needed).
Steady blend until smooth.
Remove to a bowl.
Season with salt and pepper to taste.
For the shallots:
Pour the vinegar into a small, deep saucepan.
Add the salt and sugar, stir until dissolved.
Add the shallots.
Bring to a boil; remove from heat.
Let rest for 20 minutes.
Remove shallots from the mixture.
Spread each slice of baguette with a healthy spread of liver. Top with shallot rounds.
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