Crostini di Fegatini
Tuscany's dark, savory toast
Tuscan crostini neri: chicken livers cooked with onion, wine, capers and anchovy, chopped into a rustic spread for toasted bread.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8 servings
Ingredients
- 1 lb chicken livers, trimmed
- 1 onion, finely chopped
- ½ cup vin santo or dry white wine
- 2 tablespoons capers
- 3 anchovy fillets
- 3 tablespoons butter
- 1 baguette, sliced and toasted
Instructions
- 01
Soften the onion. Cook the onion slowly in olive oil until sweet and translucent, about 10 minutes.
- 02
Sear the livers. Raise the heat, add the livers and brown, then add the wine and reduce by half.
- 03
Chop, don't purée. Add capers and anchovy, then chop everything on a board or pulse briefly — texture is the point.
- 04
Finish with butter. Stir butter into the warm mixture, season and spread thickly on toast.
Larry’s rule: Warm the toast, warm the spread. Cold liver pâté on cold bread is a punishment.