Tuscan Chicken Livers
- 1 pound chicken livers
- Fine sea salt
- Freshly ground pepper
- 2 tablespoons all-purpose flour
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 cup chopped red onion
- 6 anchovy fillets, chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons salted capers, rinsed, drained, and placed in vinegar to cover
- 1 tablespoon chopped garlic, plus 1 whole clove
- 2 pinches crushed red-pepper flakes
- 3/4 cup Vin Santo or dry Marsala
- 1 medium tomato, very finely chopped
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 slices Tuscan bread, toasted
- Wash chicken livers under cold running water. Dry well, and season with salt and pepper. Dust chicken livers with flour; set aside.
- In a large nonstick saute pan, combine olive oil, onion, sage, chopped garlic, red-pepper flakes, capers, and anchovies. Cook over medium heat, stirring frequently, for 3 minutes. Add chicken livers, one piece at a time. Cook, covered, until evenly browned, about 3 minutes on each side. Add Vin Santo, scraping the brown bits from the bottom of the saute pan. Cook until the wine has reduced by half, 2 to 3 minutes. Stir in tomato, and cook, stirring occasionally, about 6 minutes. (The dish should be slightly soupy. If it starts to become dry, add a little water.) Remove the saute pan from the heat, and stir in parsley.
- Rub the toasts with the whole garlic clove. Drizzle with olive oil, and season with black pepper. Spoon the livers over the toasts, and serve immediately.
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