Crostini with Chicken Livers Recipe

Ingredients :

• 2 tbsp olive oil

• 2 tbsp butter

• 1 shallot, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 150g / 5oz chicken livers

• 1 tbsp plain flour

• 2 tbsp dry white wine

• 1 tbsp brandy

• 50g / 2oz mushrooms, sliced

• salt and freshly ground black pepper

• 4 slices of ciabatta or similar bread
  
  To garnish :

• fresh sage leaves

• lemon wedges

Method :

1. Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a frying pan, add the shallot and garlic and cook gently for 2-3 minutes.

2. Trim and wash the chicken livers thoroughly and pat dry on absorbent kitchen paper as much as possible. Cut into slices, then toss in the flour. Add the livers to the frying pan with the shallot and garlic and continue to fry for a further 2 minutes, stirring continuously.

3. Pour in the white wine and brandy and bring to the boil. Boil rapidly for 1-2 minutes to allow the alcohol to evaporate, then stir in the sliced mushrooms and cook gently for about 5 minutes, or until the chicken livers are cooked, but just a little pink inside. Season to taste with salt and pepper.

4. Fry the slices of ciabatta or similar-style bread in the remaining oil and butter, then place on individual serving dishes. Spoon over the liver mixture and garnish with a few sage leaves and lemon wedges. Serve immediately.