Chicken Liver Crostini (Tuscan Crostini)

Chicken liver crostini, also known as Tuscan crostini, are a classic appetizer from Tuscan cuisine, highly appreciated for their aromatic and intense taste.

Ingredients

• 300 g of chicken livers
• 50 g of salted capers
• 4 anchovy fillets in oil
• 1 small onion
• 1 ladle of meat broth
• 50 g of butter
• Extra virgin olive oil
• Salt
• Pepper
• Dry white wine
• Slices of Tuscan homemade bread

Preparation

1. Clean the chicken livers by removing any sinews or bitter parts.
2. Soak the capers in water to desalinate them, then squeeze and finely chop them.
3. In a pan, melt the butter with a drizzle of oil and sauté the chopped onion until it becomes translucent.
4. Add the chicken livers and let them brown for a few minutes over high heat.
5. Pour in a splash of white wine and let the alcohol evaporate.
6. Add the chopped capers and anchovies to the sautéed livers, then mix well.
7. Add a ladle of broth and continue cooking for about 20 minutes over moderate heat, until the livers are soft and the sauce has thickened a bit. Adjust the seasoning with salt and pepper.
8. Use an immersion blender to puree the mixture until smooth, adding some broth if necessary to facilitate blending.
9. Cut the bread into slices and toast in the oven or on a grill until crispy and golden.
10. Spread the liver cream on each slice of warm bread, so as to absorb the juices of the mixture.

Serve the crostini warm or at room temperature, according to preference.

Curiosity

Chicken liver crostini are one of the most representative appetizers of Tuscan cuisine and are often accompanied by a good glass of red wine, such as Chianti, which pairs well with the intense flavor of the liver. The recipe can vary slightly from one area of Tuscany to another, with some adding other types of offal such as spleen or varying the aromatic herbs. Over time, different variations have been created, but chicken liver crostini remain a timeless dish.