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1
Use a small knife to remove the connective veins from the chicken livers, discard the veins, and place the chicken livers on a plate lined with paper towels.
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2
Pat them with paper towels to get out the excess moisture, and discard the towels.
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3
Season the livers very generously with salt and pepper and toss to coat them all over with the seasoning.
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4
Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
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5
One by one, carefully add the chicken livers to the pan.
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6
(By adding them one at a time the pan doesnt cool down too much, and it also ensures you will have room for all of the livers, as they shrink immediately when they hit the pan.
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7
You should be able to fit them all in the pan at the same time.)
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8
Cook the livers for about 3 minutes per side, until theyre deep brown.
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9
Add the pancetta, reduce the heat to low, and cook for 1 to 2 minutes, until the fat is rendered from the pancetta.
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10
Add the garlic and cook for about 1 minute, stirring constantly to prevent it from browning.
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11
Add the brandy, shake the pan or stir the livers to deglaze the pan, and cook for about 30 seconds to burn off the alcohol.
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12
Turn off the heat and turn the contents of the pan out onto a large cutting board, making sure to get all the bits out of the bottom of the pan.
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13
Pile the parsley, shallots, capers, and lemon zest on top of the mound of chicken livers and pancetta and drizzle with the lemon juice and 1/4 cup of the olive oil.
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14
Run a large knife through the mound five or ten times to roughly chop the livers and all the other ingredients.
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15
Drizzle another 1/4 cup of olive oil over the mound and continue to chop, gathering the ingredients into a mound from time to time.
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16
Add the remaining 1/4 cup of olive oil and chop until the livers are the consistency of a coarse paste, almost pureed.
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17
Serve the chicken liver spread or transfer to an airtight container and refrigerate for up to three days; bring to room temperature before assembling the crostini.
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18
When you are ready to serve the crostini, adjust the oven rack to the middle position and preheat the oven to 350F.
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19
Place the guanciale slices on a baking sheet and put in the oven until they are cooked through but not crisp, 3 to 5 minutes.
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20
Remove the guanciale from the oven and transfer to paper towels to drain.
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21
To assemble, lay the crostini oiled side up on a work surface and spoon a heaping tablespoon of the chicken liver spread in an uneven layer on the toast, leaving the edges exposed.
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22
Tear 1 piece of guanciale in half and lay both halves at an angle on top of the chicken liver, slightly overlapping in a natural-looking way.
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23
Repeat with the remaining crostini, chicken liver, and guanciale, and serve.
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24
Cerasuolo Rosato (Abruzzi)
