Crostini di Fegatini alla Fiorentina

Chicken Liver Croutons

Preparation info
  • Makes


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

An ideal appetizer and a perfect part of an antipasto selection. This Florentine classic is offered as a nibble to start the meal in many trattorie.


  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil, plus additional for the bread


Melt half the butter and oil in each of 2 sauté pans or skillets over medium heat. Add the livers to one pan and the onions and sage to the other. Cook, stirring frequently, until the livers are cooked through but still pink in the center and the onions are tender and translucent, 5 to 8 minutes. Add the Marsala to the livers and cook a few minutes. Using a slotted spoon, transfer half the live