Crostini ai Fegatini

Chicken Liver Pâté Crostini

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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

4 Grosvenor Square

4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

A traditional regional recipe from Tuscany. Tasty chicken liver pâtè crostini made with toasted Tuscan-style bread. A wonderful hearty dish usually served as starter but in a small version is a great canapé.

Ingredients

  • 250 g chicken livers
  • 1 tbsp white wine vinegar
  • ½ oni

Method

Carefully clean the chicken livers, then dice and soak in cold water with a splash of vinegar for 1 hour to diminish the strong flavour.

Sweat the onion in a pan with olive oil and a pinch of salt for 5 minutes. Season the livers with salt and pepper and add them in the pan. Cook the livers until pink on a high heat, for about 4 minutes, until lightly coloured. Add 20g of butter and the