{"id":421,"date":"2011-11-08T05:59:31","date_gmt":"2011-11-08T05:59:31","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=421"},"modified":"2012-03-19T17:39:10","modified_gmt":"2012-03-19T17:39:10","slug":"a-recipe-for-a-happy-day-and-crostini-toscane","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=421","title":{"rendered":"CROSTINI TOSCANE … an Italian chicken liver pate"},"content":{"rendered":"

This summer I reached one of those milestone birthdays.\u00a0\u00a0 I was far from home and my husband and I celebrated my birthday with our Toronto family. \u00a0 They made it a joyful time and I will be forever grateful for their thoughtfulness and their sense of the occasion.\u00a0\u00a0 I received the definitive Italian cookbook,\u00a0 the flyleaf inscribed with beautiful thoughts from our step grand children and their partners.<\/p>\n

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The book is enormous,\u00a0 promising many nights of bedtime reading.\u00a0\u00a0\u00a0\u00a0 Leafing through the pages I found the section on crostini recipes a chicken liver pate.\u00a0 To my delight\u00a0 two pages of recipes for me to try. \u00a0\u00a0 Crostini is an appetizer I like making in the fall and winter.\u00a0 The rich flavours of wine , tomatoes, anchovies and capers combine beautifully with the chicken livers.<\/p>\n

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I’ve taken inspiration from the Silver Spoon Cookbook and\u00a0 created\u00a0 a new crostini recipe I call Crostini Toscane.\u00a0\u00a0 It’s easy to make and other than the chicken livers you should have everything\u00a0 in your well stocked Italian Pantry.\u00a0 It will keep several days refrigerated.\u00a0 In fact, it tastes even better the next day.\u00a0 Serve it with crackers or thick slices of Italian peasant bread.\u00a0\u00a0 It’s a lovely spread to have on hand to nibble on with a glass of red wine.<\/p>\n

COSTINI TOSCANE\u00a0 (serves 4 -I suggest you double it)<\/p>\n

3 tbsp olive oil<\/p>\n

1 medium red onion finely diced<\/p>\n

2 tbsp anchovy paste or 4 anchovy fillets finely chopped<\/p>\n

1 tbs. capers<\/p>\n

1\/2 pound chicken livers<\/p>\n

1\/2 cup dry red wine<\/p>\n

2 tbsp. tomato paste<\/p>\n

1 tbsp balsamic vinegar<\/p>\n

1\/4 tsp salt or to taste<\/p>\n

A generous amount of freshly ground black pepper<\/p>\n

(To serve sliced Italian Peasant Bread)<\/p>\n

Saute olive oil, onions, anchovy, capers\u00a0\u00a0 until lightly brown.(above 5 min)\u00a0 Stir in wine, tomato paste, balsamic vinegar, salt and pepper and increase heat to bring mixture to the boil.\u00a0 Immediately reduce heat and simmer uncovered for about 15 minutes.\u00a0 You need to reduce almost all the liquid.<\/p>\n

Turn the mixture into your food processor fitted with chopping blade.\u00a0 Process five or six times until chopped but not pasty.\u00a0 Some lumps should remain.\u00a0 You can serve this directly (still warm) or chilled.\u00a0 It is even better the next day, so this is an ideal appetizer to make ahead of time.<\/p>\n

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A RECIPE FOR A HAPPY DAY AND CROSTINI TOSCANE<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Appetiser<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 10 mins<\/span><\/div>\n
Cook time: 15 mins<\/span><\/div>\n
Total time: 25 mins<\/span><\/div>\n
Crostini is an appetizer I like making in the fall and winter. The rich flavours of wine , tomatoes, anchovies and capers combine beautifully with the chicken livers.<\/span><\/div>\n
Ingredients<\/div>\n