Tuscan-style crostini with chicken livers from Italian Grill by Mario Batali

  • canned anchovies
  • capers
  • chicken livers
  • red onions
  • dried red pepper flakes
  • dry white wine
  • Italian bread

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on July 30, 2011

    This was sooo good, I'm glad I've got leftovers! The grill in this recipe is only used for toasting the bread, so it is not really necessary to fire up the grill unless it's needed for other dishes. This is in the pizza and flatbread section, but it is more of an antipasto, at least on the tiny bread slices I used. Just lovely. I'm going to have chicken liver crostini for lunch tomorrow. I'd like to try it with sherry instead of the wine/vermouth also, but it's pretty darn good as is.

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