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Pan-Fried Pole Beans With Chicken Liver Crostini
![Pan-Fried Pole Beans With Chicken Liver Crostini](https://static01.nyt.com/images/2016/02/16/dining/pole-bean-crostini/pole-bean-crostini-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes (25 minutes for pâté, 20 for beans and crostini)
- Rating
- Notes
- Read community notes
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Ingredients
- 1½tablespoons olive oil
- 2shallots, diced
- 2cloves garlic, thinly sliced
- 1pound chicken livers, deveined
- ½cup port
- Salt and freshly ground black pepper
- Sugar
- 1pound plus 1 tablespoon well-chilled unsalted butter, cut into small cubes
- 1pinch curing salt (to help preserve color), optional
- 1tablespoon olive oil
- 1pound assorted fresh pole beans (such as Dragon’s Tongue, Romano, yellow), trimmed
- 1spring onion, thinly sliced
- 1clove garlic, thinly sliced
- Sea salt and cracked black pepper
- 12 to 16thin slices crusty bread
- Extra virgin olive oil
For the Chicken Liver Pâté
For the Beans
For the Crostini
Preparation
- Step 1
For chicken liver pâté: In a medium sauté pan, heat oil, and add shallots, garlic and chicken livers. Sauté until livers are medium-rare; add port, and sauté until liquid is reduced by half. Season with salt, pepper and sugar to taste.
- Step 2
Transfer to a food processor, and purée. With machine running, gradually add cubes of butter until they are incorporated. Add curing salt, if using. Adjust seasonings to taste, push through a fine-mesh screen or strainer and transfer to a ceramic terrine. Covered tightly, the pâté can be refrigerated for a week or a bit longer.
- Step 3
For beans: Place a large sauté pan over medium heat, and heat oil. Add beans, and sauté just until lightly browned. Add onion and garlic, and continue to sauté until onions are just wilted. Season with salt and pepper.
- Step 4
For crostini: Brush slices of bread generously on both sides with oil. Toast on both sides in a hot skillet or on a grill until golden brown.
- Step 5
To serve, place equal portions of beans on each of 6 or 8 plates. Season with salt and cracked pepper to taste. Place two slices of bread on each plate, and pass chicken liver pâté.
Private Notes
Cooking Notes
Used Sifton’s chicken liver pate recipe instead. 1 pound butter seemed way too much fat.
Used Sam Sifton’s Chicken-Liver Pate instead. 1 pound 1 Tab of butter seemed way too much fat.
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