Tag Archives: Romano Clelia Fiano di Avellino Colli di Lapio

Benedetta Vitali: Chicken Liver Crostini

Since we had fresh ducks on hand we did a combination of duck and chicken liver but here the recipe calls for just chicken liver. Assembling this was a true art form. Benedetta made quenelles of the pate drizzled with warm marmalade and served alongside toasted bread.