Uncle Larry Adventures

Italian Classics · Tuscany

More italian antipasti recipes

Crostini di Fegatini

Tuscan crostini neri: chicken livers cooked with onion, wine, capers and anchovy, chopped into a rustic spread for toasted bread.

Crostini di Fegatini

Tuscany's dark, savory toast

Italian antipasto board with cured meats, olives and cheese on a dark table

The short version

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

  1. 01

    Soften the onion. Cook the onion slowly in olive oil until sweet and translucent, about 10 minutes.

  2. 02

    Sear the livers. Raise the heat, add the livers and brown, then add the wine and reduce by half.

  3. 03

    Chop, don't purée. Add capers and anchovy, then chop everything on a board or pulse briefly — texture is the point.

  4. 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.

Nutrition (estimated, per serving)

Serving
1 serving (about 90 g)
Calories
265 calories
Protein
15 g
Carbs
11 g
Fat
18 g
Saturated fat
9 g
Fibre
1 g
Sugar
1 g
Sodium
450 mg
Cholesterol
330 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/crostini-di-fegatini).

Before you cook

What to know about Crostini di Fegatini

What it is

Crostini di Fegatini is a antipasti recipe rooted in Tuscany's rustic, practical cooking. This version makes 8 servings in 40 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: soften the onion, then sear the livers, then chop, don't purée. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 lb chicken livers, trimmed — builds the savory foundation and carries flavor through the dish.
  • 1 onion, finely chopped — provides the aromatic character; use it at the stage specified so it stays distinct.
  • ½ cup vin santo or dry white wine — brings acidity and aroma that balance richer ingredients.
  • 2 tablespoons capers — supports the dish's balance, texture and regional character.

Smart substitutions

For an alcohol-free version, use unsalted stock plus a small squeeze of lemon; it will not taste identical, but it restores moisture and acidity.

Make ahead and leftovers

Prepare the components ahead and assemble near serving time to protect crisp and creamy textures.

What to serve with it

  • Serve before the meal with olives, cheese and bread.
  • Arrange as part of a larger antipasto spread.

Questions Larry gets asked

How long does crostini di fegatini take to make?
About 40 min start to finish — roughly 15 min of prep and 25 min of cooking. That yields 8 servings.
What do you need to make crostini di fegatini?
7 ingredients, starting with 1 lb chicken livers, trimmed, 1 onion, finely chopped, ½ cup vin santo or dry white wine. The full list with quantities is on this page.
How do you start crostini di fegatini?
Soften the onion: Cook the onion slowly in olive oil until sweet and translucent, about 10 minutes.
How do you know when crostini di fegatini is done?
Finish with butter. Stir butter into the warm mixture, season and spread thickly on toast.
What is the most common mistake with crostini di fegatini?
Warm the toast, warm the spread. Cold liver pâté on cold bread is a punishment.
Can you make crostini di fegatini ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a appetizer that reheats well.

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