Crostini ai Fegatini

Name: Crostini ai Fegatini (Chicken Liver Pâté Crostini)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 100 ml Vin Santo (or sweet wine); 1 anchovy; 40 g butter; 1 tbsp white wine vinegar; Salt and pepper, to taste; 4 slices Tuscan (or sourdough) bread; 250 g chicken livers; ½ onion, chopped; 1 tbsp extra virgin olive oil; 1 tsp capers; 1 small bunch of fresh herbs (thyme, sage and bay leaf); Black pepper; Chives, chopped

Chicken Liver Pâté Crostini

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

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

Europe
Italy
Starter
Tuscany
Mediterranean

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