Crostini di Fegatini (Roman-Jewish Chopped Liver Toasts)

Good for Passover, this recipe for chopped liver toasts comes from Trastevere, the old Jewish quarters of Rome.

• 1 pound chicken livers
• 2 large onions, quartered and sliced thin
• 3 tablespoons olive oil
• 3 large garlic cloves, sliced
• 3-5 anchovy fillets, with their oil
• 1/2 teaspoon dried sage, crumbled
• Freshly milled black pepper to taste (be generous)
• 1 teaspoon capers, drained
• 12 matzoh (see note to adapt )
• Sage leaves for garnish

METHOD

Cut chicken livers in half. Trim away any fat. Wash and pat dry with paper towels. Set aside

Sauté* onion in 2 tablespoons oil in very hot skillet. Stirring continually, cook until onion is caramelized. Using a slotted spoon Transfer onion with a slotted spoon to a food processor.

Lower heat under skillet. Add third tablespoon oil to skillet. Cook garlic, stirring, until it begins to color, being careful to not let garlic burn. Add chicken livers and anchovies and sauté* until just springy to the touch, about 2 minutes on each side ‹ do not overcook or they will be tough and dry.

Put onions, liver, sage, capers, and pepper in a food processor with the dried. Process until pureed. In Rome, this would be a coarse puree, but you may 'do as the Romans do' and suit your own taste if you like a fine spread.

Spread the chopped liver onto matzoh and garnish sage.

Serves:: 10 - 12

Contributor: Leah Kaplan

Recipe from www.inmamaskitchen.com        back to appetizers and small bites

 

Note: Unleavened bread is required at Passover, however, if you have no religious restrictions, this spread is delicious on any good Italian baguette of bread.

top of page