• 8 Ratings


Ingredient Checklist


Instructions Checklist
  • 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.


8 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0