Crostini ai Fegatini

Chicken Liver Pâté Crostini

Preparation info
  • Serves:


    • Difficulty


    • 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.


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


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