Crostini di Fegatini alla Fiorentina

Chicken Liver Croutons

Preparation info

  • Makes


    • Difficulty


Appears in

The Mediterranean Kitchen

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
  • 1 pound chicken livers, well-trimmed
  • 1 cup diced onions
  • 6 fresh sage leaves
  • ¼ cup (or to taste) dry Marsala
  • Salt and freshly ground pepper
  • Lemon juice, if needed
  • 12 thick slices (½ inch) peasant bread, cut crosswise in half


    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 livers and half the onion mixture to a food processor. Process with pulses until coarsely chopped (not pureed) and transfer to a mixing bowl. Repeat with the remaining livers and onion mixture. Stir the pan juices into the liver mixture and season to taste with salt and pepper. You may want to add a little lemon juice or more Marsala to round out the flavor.

    Brush both sides of the bread slices with olive oil, then grill or broil the slices until golden and toasted on both sides. Spread the bread with the warm liver mixture and serve warm or at room temperature.