Chicken and Liver Crostini

Name: Chicken and Liver Crostini (Crostini di Pollo e Fegato)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 carrot, chopped; 1 tablespoonfinely chopped parsley; 1 chicken liver, trimmed and washed; 2 tablespoonsdry white wine; 1 heaped tablespoontomato purée diluted with about 4 tablespoonshot water; salt and pepper; 4 oz (100 g) calf’s liver, trimmed and washed; 1 stick celery, chopped; 1½ oz (40 g) unsalted butter; 4 or 8 thin slices crusty white or brown bread; 1 oz (25 g) capers, rinsed and finely chopped; 3 tablespoonsolive oil; ½ onion, chopped

Crostini di Pollo e Fegato

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This recipe is one of my own and comes from Tuscany. Many variations are to be found in different parts of the region but I always come back to this one. Crostini are simply pieces of bread covered with a delicious savoury topping - ideal with a pre-dinner glass of wine.

Ingredients

½ onion, chopped
1 carrot, chopped
1 stick celery, chopped

Europe
Italy
Starter
Tuscany
Mediterranean

Method

Fry the onion, carrot, celery and parsley in the olive oil and half the butter. Cook until the onion is soft, then add the chicken and calf’s livers. Stir and add the wine. Allow to evaporate for 2–3 minutes, then add the diluted tomato purée. Season with a little salt and pepper, add 2–3 tablespoons