Chicken Liver Crostini – a delicious recipe with chicken livers, bacon pancetta, onions, celery, carrot, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Chop the vegetables finely with the bacon, and saute with the butter in a terracotta saucepan.
2
In the meantime, wash the dried mushrooms and soak them in some warm water. Clean and rinse the chicken livers.
3
Add the mushrooms and chicken livers to the saucepan with the sauteed vegetables, season with salt and pepper, and cook for approximately 15 minutes before adding the hot broth.
4
Simmer, stirring often with a wooden spoon.
5
Slice the bread into thin disks.
6
As soon as the chicken livers are done, drain them from the saucepan with the mushrooms and chop them finely.
7
Return the chopped chicken livers and mushrooms to the saucepan, add parsley and some lemon juice.
8
Spread the mixture on the slices of bread, place the bread in the broiler for a few minutes and serve.
222
kcal
Calories
13
g
Fat
9
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 5 1/4 ounces chicken livers, 1 3/4 ounces bacon pancetta, 2 onions baby, 1 celery stalk, and more.
Yes, Chicken Liver Crostini falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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