- 8
Ingredients
- 8 SERVINGS
- Spicy red-pepper flakes and salty capers cut through the richness of the topping.
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, finely chopped
- 1/2 lb chicken livers, trimmed and patted dry
- 1/4 to 1/2 teaspoon hot red-pepper flakes
- 3 tablespoon capers, rinsed and coarsely chopped
- 1/2 cup sweet (red) vermouth
- 1 cup chopped parsley
- 1 sourdough baguette, thinly sliced and toasted
- 1 lemon wedge
Preparation
Step 1
Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides, then cook onion, stirring occasionally, until softened, about 3 minutes.
Add livers and cook over medium-high heat until undersides are browned, about 3 minutes.
Turn livers over and add red-pepper flakes, capers, and 1 tsp salt.
Cook until livers are just cooked through, 5 to 7 minutes more.
Increase heat to high and add vermouth.
Boil, stirring, until slightly thickened and glossy, about 3 minutes. Transfer livers with a slotted spoon to
a cutting board, then transfer sauce to a bowl.
Coarsely chop livers and add to sauce.
Season with salt and pepper and gently stir in parsley.
Spoon onto toasts and squeeze a little lemon juice over each.
COOKS' NOTES:
Liver mixture, without parsley, can be made 1 day ahead and chilled.
Reheat, then stir in parsley, before spreading on toasts.