Posted by: Terry Pogue <tpogue @ comcast dot net>
Chicken Liver Spread
Recipe By: Suzanne Goin
1/2 pounds chicken livers -- cleaned
Salt and freshly ground pepper
1 tablespoons good-quality olive oil
2 ounces pancetta -- cut into small dice
1/2 large white onion -- finely diced
1 teaspoons fresh thyme leaves
3 tablespoons balsamic vinegar
4 tablespoons ( 1/2 stick) unsalted butter -- cut into small cubes
and slightly softened
1/4 teaspoons sherry vinegar -- optional
Season the chicken livers with salt and pepper on each side. Heat a large
saute pan over high heat for 2 minutes. Swirl the olive oil into the pan
and wait another minute. Place the livers in the pan without crowding
them (you may have to do this in batches). Sear the livers on the first
side for a minute or two until they are nicely caramelized. Turn them
over and cook 1 more minute, until they are just medium rare. Transfer
them to a platter or baking sheet. Return the pan to the stove, lower the
heat to medium and add the pancetta. Cook about 2 to 4 minutes, stirring
often until the pancetta is just starting to become crisp. Add the onion
and thyme, season with salt and pepper and cook an extra 2 to 3 minutes,
until the pancetta is crispy but still tender and the onion is
translucent and just starting to color. Transfer the onion and pancetta
to a platter or baking sheet to cool.
Chop one-third of the livers and add them to a large bowl with one- third
of the onion. Place the rest of the onion, pancetta and liver in the bowl
of a food processor. Return the pan to the stove over low heat and add
the balsamic vinegar. Reduce the vinegar to a glaze, about 1 to 2
minutes, and then pour it into the food processor, using a rubber spatula
to scrape all of it in. Puree the livers and then add the butter little
by little, pulsing all the time until the butter is completely
incorporated. Transfer the puree to the large bowl and fold in the
chopped liver and remaining onion and pancetta. Test for seasoning and
adjust with salt, pepper and the sherry vinegar, if using. Makes about 1
1/4 cups.
Crostini and assembly
4 ( 1/8 -inch-thick) slices of pancetta, rounds intact
1 baguette
1/4 cup good-quality olive oil, plus about 1 1/2 tablespoons more for
drizzling
1 head frisee, cleaned, trimmed and separated
1/4 cup sliced green onions
1/4 cup parsley leaves
2 tablespoons chopped parsley
About 1 teaspoon sherry vinegar
Salt and freshly ground pepper
About 1 cup chicken liver spread
Heat the oven to 375 degrees. Place a sheet of parchment paper on a sheet
pan. Arrange the pancetta on the paper and top with another sheet of
parchment and then another baking sheet (this will keep the pancetta flat
as it bakes). Bake the pancetta 15 to 20 minutes, until crispy. When
cool, break the rounds into thirds. Slice the baguette on the diagonal
into 12 (one-fourth-inch-thick) slices (there will probably be bread left
over). Brush both sides of each slice generously with olive oil, about
one-fourth cup in all. Arrange the slices on a baking sheet and bake them
10 to 14 minutes, until golden and crispy but still tender in the center.
Combine the frisee, green onions, parsley leaves and chopped parsley.
Dress with a splash of sherry vinegar, a good drizzle of olive oil, salt
and pepper. Spread the chicken liver mixture on each crostino and top
with a piece of pancetta. Arrange the frisee on a platter and then nestle
half the crostini among the salad ingredients. Top with a little more
salad and prop the remaining crostini on the first six.
Each crostino: 213 calories; 7 grams protein; 14 grams carbohydrates; 2
grams fiber; 14 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 301
mg. sodium.
Recipe Notes
Rich and crisp and gorgeous
THIS recipe for chicken liver crostini from AOC restaurant and wine bar
makes a delicious appetizer. The chicken livers are seared to medium
rare; added to them are lots of onions, some thyme, butter and balsamic
and sherry vinegars for acid. Crisp slices of pancetta garnish the rich
liver paste spread on top of thin toasts.
They have a fan in restaurant critic S. Irene Virbila: "The flavors
are gorgeous together." *
Total time: 1 hour, 10 minutes
Servings: 12
Note: From AOC chef-owner Suzanne Goin
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