A simple recipe I’ve been meaning to write-up for an age. Its taken from the book Cicchetti and other small Italian Dishes to Share by Lindy Wildsmith and Valentina Harris; a marvellous collection of recipes covering all the regions of Italy.
“As with most crostini, these liver crostini originated in order to use up leftovers of one of the most popular dishes in Venice – fegato alla veneziana… It looks surprisingly like our own liver and onions; however, this is where the similarity ends, as no pig’s or lamb’s liver can compare with the sweetness and texture of thinly sliced calves’ liver”
Just a shame Calves liver is so damn expensive, else I’d be eating this every week!
Venetian Chopped Liver Crostini
- 1 tbsp. olive oil
- 1 tbsp. butter
- 50g finely chopped onion
- 2 tbsp. finely chopped parsley or marjoram plus extra to serve
- 250g calves liver
- 60-180ml hot stock
- baguette cut into 1cm slices
- Heat the oil and butter in a saucepan over low heat. Add onion and parsley or marjoram and cook gently, covered, for 50 minutes. Add water if required to prevent browning.
- Cut liver into bite sized pieces. When onion is very soft, increase heat and add liver. Turn quickly and seal. Add stock and simmer for a few minutes. Season.
- Strain off any excess liquid. Transfer to a board and chop finely. Serve on buttered baguette slices topped with a little of the herbs.
Copyright Andrew Barrow from SpittoonExtra
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