Chicken Livers Toscani

By Sam Sifton

Total Time
35 minutes, plus refrigeration
Rating
4(62)
Comments
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Ingredients

Yield:Makes about 2 cups
  • 7tablespoons olive oil
  • 1medium red onion, chopped
  • 1pound chicken livers
  • 2tablespoons capers, rinsed
  • 2anchovy fillets, rinsed
  • 1large pinch red pepper flakes, or to taste
  • 1cup red wine
  • Kosher salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

206 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 10 grams protein; 268 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 4 tablespoons oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes. Add livers, capers, anchovies and pepper flakes, and cook until livers are lightly browned. Add wine and cook until only a few tablespoons of liquid remain, about 15 minutes. Transfer mixture to a food processor, and add remaining 3 tablespoons oil. Pulse until mixture is blended but still lumpy. Transfer to a small bowl, and adjust salt and pepper to taste. Refrigerate until needed.

Ratings

4 out of 5
62 user ratings
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Comments

Chris

Doubled up on both the anchovies and capers, added a tablespoon of tomato paste and served over rice.

Katherine

You only need to cook the livers for 3-5 minutes. Overcooked liver is not delicious.

Sarah

I threw in the whole can of anchovies, (who wants those things sitting around in the fridge?), caramelized the onions and used 3/4 wine, 1/4 sweet cream sherry; their sweetness is a nice foil to the rich saltiness provided by the anchovies. Removed the solids from the pan long before the liquids had reduced—after about 8 minutes—to avoid cooking the livers to death. The results were delicious on crackers, despite the off-putting darkness the wine gave the pate.

Chris

Doubled up on both the anchovies and capers, added a tablespoon of tomato paste and served over rice.

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