Kitchen Recipe Collection
Italian Crostini Toscani (Chicken Liver Crostini)
The essential Tuscan starter. A robust, deeply savory, and slightly sweet chicken liver paté spread thickly over unsalted Tuscan bread.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- chicken livers (cleaned)
- unsalted Tuscan bread (pane toscano)
- onion, celery, carrot (soffritto)
- anchovy fillets
- capers (rinsed)
- vin santo or dry marsala wine
- chicken broth
- butter
- extra virgin olive oil
Equipment
- Skillet
- Food processor or mezzaluna
Instructions
- 1
Soffritto
Finely chop the onion, celery, and carrot. Sauté them in olive oil and a knob of butter until very soft.
- 2
Prepare Livers
Ensure the chicken livers are thoroughly cleaned, removing any green spots (bile) or connective tissue.
- 3
Sauté Livers
Add the livers to the pan. Cook until browned on the outside but still slightly pink on the inside (do not overcook, or the paté will be grainy).
- 4
Flavor Base
Add the chopped anchovies and capers, stirring them in so they melt into the mixture.
- 5
Deglaze
Pour in a splash of Vin Santo or Marsala wine. Let the alcohol evaporate, scraping up the browned bits.
- 6
Simmer
Add a little chicken broth and simmer for 5 minutes until the liquid reduces but the mixture is still moist.
- 7
Blend
Remove from heat. Traditionally, the mixture is chopped by hand on a board for a rustic texture, but you can pulse it briefly in a food processor. Do not make it a smooth paste; it should have some texture.
- 8
Enrich
Stir in a final knob of butter into the warm mixture to enrich it and give it a glossy sheen.
- 9
Toast Bread
Toast slices of unsalted Tuscan bread. Some traditionalists briefly dip one side of the toast in warm chicken broth.
- 10
Serve
Spread the warm liver mixture thickly over the crostini and serve immediately.
Cooking Tips
- The anchovies and capers are crucial; they cut through the richness of the liver without making the dish taste fishy.
- Tuscan bread is traditionally baked without salt, which acts as a perfect neutral base for the heavily seasoned, salty liver spread.
Variations
- With Sage: Fry a few sage leaves in the butter before adding the livers for an earthy aroma.
Chef's Notes & Storage
- Every household in Tuscany has their own slightly different recipe for these crostini, heavily guarded.
Nutrition Estimate
250 calories · 14g protein · 18g carbs · 14g fat · 1g fiber per serving
