Crostini ai Fegatini Chicken Liver Crostini Ingredients (serves 6) • 350 g chicken livers • ½ onion sliced • ½ carrot chopped • 3 tbs extra virgin olive oil • 1 tbs capers
• 3 anchovy fillets • ½ a glass of dry white wine • vegetable broth or water • 1 knob of butter • 500 g Tuscan-type bread
This is also known as 'Crostini Toscani' and is the most traditional topping used in this region. It is similar to a patè. Sautè the onion and carrot in 3 spoonfuls of olive oil. Add the chicken livers. When they start to brown, add the wine and let it evaporate. Then add a glass of broth or water, the capers and anchovies and let the mixture cook for around 20 minutes. Add the butter and process the mixture in a food processor. Add salt and pepper to taste. Slice and toast the bread then spread the mixture onto each crostino.
** Another version of this recipe is to add Vin Santo wine which is a typical Tuscan dessert wine instead of the white wine. **
Difficulty