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Nonna's Crostini

Contributed By: Dawn | See all of Dawn's recipes
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Active Time:  1 Hour
Total Time:  1 Hour
This is a great appetizer with drinks, we always serve it before our Thanksgiving dinner. It is one of my favorite recipes from my Italian grandmother.
1 Pkg fresh chicken livers
large size capers (3 Tbs per liver)
Anchovy filets (3 per liver)
Olive Oil
Olive Oil

Count the chicken livers use 3 anchovy filets for each chicken liver (note: two pieces equal one filet). Soak capers in water before using then drain use 3 Tbs per chicken liver. Chop each ingredient separately, larger size capers are easier to chop. Cook in following order:

Chicken livers in small pan with olive oil till brown will take a few minutes then transfer to a larger fry pan. Chop anchovies and brown a few minutes in the small pan with oil then add to chicken livers. Make sure you keep adding enough olive oil to cover. Chop drained capers and brown in the small pan. Add to larger pan with livers and anchovies. Simmer and stir occassionaly till blended 5 to 10 minutes with enough olive oil to cover. Serve hot on toasted bread of your choice. We usually use French Baguette toasted in oven or white bread toasted and cut in triangles.

Note: can be made several days in advance kept in container in refrigerator and heated to serve.

Date Added: 02/08/2010
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