Acciughe Al Verde Recipe
Anchovy, Salsa Verde, Chicken Liver, Madeira Cream, Herb
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Ingredients
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Anchovy & Salsa Verde
Chicken Liver & Madeira Cream
Finishing & Garnish
Method
Anchovy & Salsa Verde
- 1
Prepare herbs and aromatics
Wash and dry the parsley and mint thoroughly. Finely chop the parsley and mint (or pulse briefly in a food processor) until you have about 1 packed cup of chopped herbs. Finely mince the garlic clove.
- 2
Assemble salsa verde
In a medium bowl or small food processor, combine the chopped parsley and mint, capers (rinsed and drained), chopped cornichons, minced garlic, Dijon mustard, red wine vinegar, lemon zest and black pepper. Pulse or mix while gradually streaming in the 4 tablespoons of extra-virgin olive oil until a loose, slightly chunky emulsion forms. Taste and adjust: add a pinch of salt only if needed (anchovies and capers are salty). Set aside at room temperature so flavors marry.
- 3
Prepare anchovies
Pat the anchovy fillets dry with paper towel. If desired, cut each fillet in half lengthwise to create 24 smaller pieces for easier plating. Keep them lightly oiled to prevent sticking.
Chicken Liver & Madeira Cream
- 4
Clean and season livers
Trim any connective tissue or greenish parts from the chicken livers and pat them dry. Season lightly with 1/4 tsp of the salt and the 1/4 tsp black pepper.
- 5
Sauté shallot and livers
In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add the finely chopped shallot and sauté until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds. Increase heat to medium-high, add the remaining 1 tablespoon butter, then add the livers in a single layer. Sear undisturbed for 1.5–2 minutes per side until browned on the outside but still slightly pink in the center (do not overcook or they will be grainy).
- 6
Deglaze and make Madeira cream
Reduce heat to medium, pour in the Madeira wine to deglaze the pan, scraping up brown bits with a wooden spoon. Allow the wine to reduce by about half (about 2 minutes). Add the heavy cream and the remaining 1/4 teaspoon salt. Simmer for 1–2 minutes until the sauce slightly thickens. Taste and adjust seasoning.
- 7
Finish and puree (optional)
For a smoother cream, transfer the livers and pan sauce to a blender or use an immersion blender and purée until silky. If you prefer a chunky texture, simply spoon the livers whole into serving. Keep warm while assembling plates.
Finishing & Garnish
- 8
Plate components
Spoon a smear or small pool of the Madeira cream onto each plate (divide evenly for 4 servings). Arrange 3 anchovy fillets (or 6 halves) per plate on top or beside the cream. Spoon 2–3 tablespoons of the salsa verde beside and slightly over the anchovies so flavors mingle.
- 9
Garnish and serve
Drizzle about 1/4 tablespoon (a light drizzle) of olive oil around the plate, scatter microgreens or baby herb leaves, and place a lemon wedge alongside. Serve immediately with toasted bread or crostini for spreading the liver cream, and extra salsa verde on the side if desired.
- 10
Make-ahead and storage
Salsa verde can be made 1 day ahead and refrigerated (bring to room temp before serving). Madeira cream is best made the same day; store in refrigerator up to 24 hours and gently rewarm over low heat, adding a splash of cream or water to loosen if needed.