ITALIAN CHICKEN LIVERS CROUTONS

During my recent trip to Florence I have been the opportunity to taste again the delicious croutons with chicken livers (click here to read my foodie adventure throughout the Tuscan capital!). If are planning your vacation there you should definitely to try on them! Meanwhile, I propose you my own personal version, flavored with cognac and capers. I will sin of immodesty, but this recipe is one of my favorites!

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• 10 oz (280 gr) chicken livers
• 1 cup (100 gr) chopped shallots
• 1 little carrot
• 1/3 cup (30 gr) chopped celery
• 1 clove of garlic
• 1/2 baguette bread
• 1 pint chicken broth
• 1 anchovy fillet in oil
• 1 tbsp Tuscan Pecorino cheese
• 1 tbsp Parmigiano Reggiano
• 4 tbsp extra virgin olive oli
• 1.5 tbsp unsalted butter
• ½ cup cognac
• 1 tbsp capers in vinegar
• 8 whole peppercorns of green pepper
• 1 bay leaf
• 1 sprig of fresh parsley
• to taste table salt
• a few grains cooking salt

SAUTE THE VEGETABLES

Chop finely the celery, the carrot and the shallot. Heat the olive oil in a large saucepan and gently sautè the garlic until is golden brown, then add the anchovy and the bay leaf. Cook until the anchovry is melted, thed the chopped vegetables.

chicken livers

Do you remember the brand new blender that you have in plain sight on the counter of your kitchen? Well, forget it! To chop the livers properly you must use a good sharp knife otherwise the consistency will become mushy and not very palatable; therefore, while the vegetables are cooking on fire, arm yourselves with patience and mince finely the livers, after washing thoroughly and private them of any fat and blood clots. When the the vegetable are soft and translucent, add the chicken livers and stir over high heat until they start to brown, and there will be no trace of blood. Therefore raise the heat to maximum and pour the cognac. When the alcohol will be evaporated, add 1/2 pint of hot chicken stock, cover and let cook one hour and a half at sweet fire, holding the lid of the saucepan ajar with a wooden spoon. During the cooking, check that the livers will not dry out too much, in which case add more broth, one ladle at a time.

PARSLEY AND CAPERS PESTO

Whereas the livers are cooked, crush in a mortar the green pepper, a few grains of coarse salt, the capers and the leaves of a small bunch of parsley. Once that the livers are ready (they must have a smooth texture, but not any trace of liquid), add the pesto and mix 1 minute over high heat to allow the evaporation of residual vinegar capers. Now, turn off the heat and immediately add the butter very cold, and grated cheeses. Stir vigorously to mix it all, then cover and let rest at least 30 minutes before preparing the croutons

FINISHING

Just before serving, cut the baguette into thick slices about 1/2 inch. Broil or toast lightly the slices and prepare the croutons with 1 tablespoon of chicken livers for each slice. Alternatively, serve the bread and chicken livers separately. The livers must be served lukewarm or at room temperature, to preserve to the best texture and flavor.

PREPARE THE HICKEN LIVERS CROUTONS IN ADVANCE

The liver will be delicious for a couple of days after cooking. If you desire prepare them in advance, I suggest to follow the recipe just before adding the parsley pesto and complete just 1 hour or 2 before serving.

Visiting Florence, what and where to eat in Florence, Tuscan, Italy

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