Tuscan chicken liver crostini: the classic recipe

Serves 6 · 45 minutes · Medium difficulty

Tuscan crostini are one of those dishes that set the table. Bread is the base, and the chicken livers do the rest.

Ingredients

• 350 g cleaned chicken livers
• 1 small onion
• 2 tablespoons extra virgin olive oil
• 2 anchovy fillets
• 1 tablespoon rinsed capers
• 80 ml white wine
• About 150 ml hot broth
• Salt, pepper, and 12–16 slices of Tuscan bread

Method

1. Carefully remove any impurities from the chicken livers and pat them dry.
2. Sauté the chopped onion in the oil over low heat for about 8 minutes.
3. Add the chicken livers and brown. Deglaze with the wine and allow it to evaporate.
4. Add a little broth and cook the chicken livers thoroughly: check that they reach at least 74°C in the center.
5. Add the anchovies and capers; coarsely chop or pulse-blend, adjusting the consistency with the broth.
6. Toast the bread, spread with the warm cream, and serve immediately.

The consistency

The sauce should be smooth but not runny. Coarsely chopped pieces give it a more rustic texture.

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