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The Boston Globe

Food & dining

Recipe for Tuscan-style chicken liver mousse toasts

Serves 8

Melissa Nyffeler, chef and owner of Dinette in Seattle, makes liver pate with Marsala, cream, and anchovies, to spread on toasts.

1pound chicken livers
Salt and pepper, to taste
2tablespoons olive oil
1tablespoon butter
1shallot, finely chopped
2cloves garlic, finely chopped
1tablespoon fresh thyme leaves
3anchovy fillets, chopped
1tablespoon capers
½cup Marsala
½cup heavy cream
1baguette
½ cup cornichon pickles, cut in half for serving

1. Pat livers dry and season generously with salt and pepper. In a skillet over medium heat, heat the olive oil. Cook the livers without moving for 2 minutes. Turn and cook 1 minute. Livers should be medium-rare. Remove from the skillet; set aside.

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2. In the same skillet, melt the butter. Add the shallot, garlic, thyme, anchovies, and capers. Cook, stirring, for 1 minute. Pour in the Marsala and cook, stirring occasionally, for 4 minutes or until it reduces to a thick, bubbly mixture. Remove from heat; set aside to cool.

3. In a food processor, work the livers and the Marsala mixture until very smooth. Scrape down the sides of the workbowl. Add the cream and pulse to blend it.

4. Transfer the mousse to a bowl and refrigerate for 4 hours or until it sets.

5. Slice the baguette and toast the slices. Serve mousse on the toasts with cornichons.
Adapted from Dinette

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