Name: Crostini (Tuscan Liver Pâté)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 chicken liver, trimmed; 15 ml/1 tbsp finely chopped parsley; 25 ml/1 ½ tbsp tomato paste, diluted in 60 ml/4 tbsp hot water or stock; 4 large or 8 small thin slices crusty white or brown bread; 30 ml/2 tbsp dry white wine; 115 g/4 oz calf’s liver, trimmed; sea salt and ground black pepper; 40 g/1 ½ oz unsalted butter; 45 ml/3 tbsp olive oil; 1 carrot, finely chopped; 1 celery stick, finely chopped; ½ onion, finely chopped; 25 g/1 oz salted capers, rinsed and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Some say that this is the original, 15th-century recipe for pâté from the Medici kitchens, and that it was then exported to France along with various other classic recipes, such as onion soup and ice cream. It is a delicious way to sharpen the appetite at the start of a meal. In Tuscany the word crostini traditionally refers to this pâté, as opposed to toasted bread with various toppings, which is what the word has come to mean in more recent times.