Tusca Crostini - {Crostini Toscane}

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - cut 1/8" dice (medium)
1 tablespoon	15ml	Salt-packed capers - rinsed, drained
2 tablespoons	30ml	Anchovy paste
		= (or 4 anchovy fillets, rinsed, and
		Patted dry)
1/2 lb	227g / 8oz	Chicken livers
1/2 cup	118ml	Dry red wine, Chianti
2 tablespoons	30ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chili flakes
1/4		Parsley leaves - chopped
8		Italian peasant bread, 1" thick

Recipe Instructions

In a 12-inch skillet, heat 3 tablespoons olive oil over medium heat until just smoking. Add the onion, capers, and anchovy paste, and cook until the mixture is golden brown, about 8 to 10 minutes.

Add the chicken livers and stir until lightly browned, about 4 to 5 minutes. Add the wine and balsamic vinegar. Bring the mixture to a boil.

Lower the heat and let the mixture simmer for 15 minutes. Season, to taste, with salt and pepper. Remove from the heat.

Using a potato masher, mash the mixture so that it is lumpy. Stir in the chili flakes and parsley.

Toast the bread until golden brown and place on serving plates. Spread equal amounts of the liver mixture over 1 side of each piece of bread and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F29) - from the TV FOOD NETWORK

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