Chicken Livers, Capers, Parsley, and Guanciale

Name: Chicken Livers, Capers, Parsley, and Guanciale
Yield: makes 2 cups pâté, or enough for 24 crostini
Ingredients: 1 pound chicken livers; Kosher salt and freshly ground black pepper; 1 cup extra-virgin olive oil; 2 ounces pancetta, chopped; 2 garlic cloves, finely chopped; 2 tablespoons brandy or Cognac; 2 tablespoons finely chopped fresh Italian parsley leaves; 2 tablespoons finely chopped shallots; 2 tablespoons capers (preferably salt-packed), soaked for 15 minutes if salt-packed, rinsed, and drained; Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice; 12 thin slices guanciale or pancetta (about 6 to 8 ounces); 24 Crostini Bagnati (page 48)

January 26, 2012

Just when I think we have perfected a dish, I come across a version that someone has done better, and that’s what happened here. I always thought we did a great job with the chicken liver pâté we served at the Pizzeria, and it is one of the most raved-about items we serve. The combination of pancetta, lemon, and capers is delicious, and we hand-chop it, which gives it great texture, so I was totally happy with these crostini until I went to the Spotted Pig in New York City and had theirs. April Bloomfield, the chef, served her chicken livers on bread that was doused with—not drizzled and not brushed, but drowned in—olive oil, which made the chicken liver taste that much better. When I came back from that trip, we started doing the same thing, drowning the toast for our chicken liver pâté in the best finishing-quality olive oil we have. After I copied April’s bread, I think our version of chicken liver crostini went back to number one—or at least we’re tied for first place.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.