Crostini di Fegatini - Tuscan Chicken Liver Crostini
Crostini di Fegatini are a must on any Tuscan table for Christmas – a mouthwatering, rustic chicken liver pate spread on toasted ciabatta bread.
There are of course as many recipes for Chicken Liver Crostini as there are cooks in Tuscany but I will tell you our family recipe. The good thing is that all ingredients are easy to get in Asia. Happy cooking!
As any classic Tuscan Antipasto would not be complete without Crostini di Fegatini, serve them together with a charcuterie platter, perhaps with some paper thin slices of prosciutto, finocchiona (a fennel seed studded large, soft salame) or other salumi and pecorino cheese.
200 g (2/5 lb) chicken livers
2 small onions
30 g butter
2 teaspoon capers, soaked, drained and chopped
1 bay leaf
5 or 6 sage leaves
1 glass vino santo (or sherry)
1 anchovy or a little anchovy paste (optional)
Chop the onion finely and sauté in the butter with the bay leaf and sage until soft.
Clean the chicken livers of fat and gristle. Add add to the pan, along with the sausage meat, if you are using it, broken up into small pieces. Add pepper (careful to salt only at the end - the capers/anchovies are salty!)
Cook for a further 5 minutes, until browned. Add the vin santo and evaporate off.
Cook for a further 3-4 minutes, gradually adding a little vegetable stock to keep it moist.
Put on a board and chop finely with the capers (with a mezza luna if possible)
Return to the pan, adding anchovy paste if using.
Cut thin slices of ciabatta bread, toast and top with the paté.
This paté improves if you make it in advance (say, 24 hours) and reheat it using a little butter or stock.