Pan‑fried Chicken Liver on Crostini

Ingredients

• 4 slices of white bread
• 1 handful of salad leaves (e.g., Lollo Biondo and Rosso)
• 400 g chicken livers
• chili flakes
• 1 tbsp flour
• 2 tbsp olive oil
• 100 ml poultry broth
• 2 tbsp balsamic vinegar
• 2 tbsp butter
• Salt
• freshly ground pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Toast the white bread slices. Wash, clean, dry, and tear the salad leaves into small pieces; arrange them on the toasted bread. Rinse the livers and pat them dry. Season with chili flakes and coat in flour.

2. 2.

   In a non‑stick pan, sear the livers over high heat until browned on all sides. Remove them from the pan and deglaze with broth and vinegar. Reduce slightly, then remove from heat and stir in cold butter to create a lightly creamy sauce. Season with salt and pepper, toss the livers in the sauce while still warm, and serve atop the bread, sprinkled with parsley.