Crostini Con Fegato di Pollo e Salvia
Toast with Chicken Liver and Sage


3 tablespoons extra virgin olive oil
12 medium fresh sage leaves, thinly sliced, plus 1 teaspoon chopped
sage
1/2 cup finely chopped red onion
1 garlic clove, minced
8 ounces (about 1 cup) chicken or turkey livers, finely chopped
1/4 cup Madeira wine
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
12 baguette slices, toasted
Additional whole sage leaves (optional)

Line plate with paper towels. Heat the olive oil in medium skillet over
medium-high heat. Add sliced sage; saute until crisp, about 30 seconds.
Using slotted spoon, transfer sauteed sage to paper towels. Add onion to
same skillet; saute until golden, about 3 minutes. Add garlic, chopped
liver, and 1 teaspoon chopped sage. Stir until liver is no longer red,
about 3 minutes. Increase heat to high, add Madeira wine, and cook until
wine has evaporated, about 2 minutes. Add salt and pepper. Divide liver
mixture among baguette slices. Top with sauteed sage. Serve crostini on
bed of fresh sage leaves, if desired. Serves 6.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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