Toscani Crostini
Ingredients
- 400 gChicken liver (cleaned)
- 1 pcOnion (finely chopped)
- 4 pcSage (fresh leaves)
- 4 pcEuropean anchovy (fillets)
- 100 mlDry white wine
- 50 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 8 pcCountry bread (slices)
- 1 pcGarlic (clove for rubbing)
- 1 tbspCapers (rinsed and drained)
- 100 mlChicken broth (hot)
Method
A creamy chicken liver pâté, sharpened with anchovy and capers, spread over toasted, crispy rustic bread. A sharp contrast between the warm cream and the crunch of the bread.
- 1
Clean the livers by carefully removing any green parts and sinews. Pat them dry with a clean cloth.
- 2
In a sauté pan, sweat the finely chopped onion with olive oil and butter. When the onion is translucent, add the sage.
- 3
Increase the heat and sear the chicken livers. They should color on the outside but remain soft. Deglaze with white wine and reduce by half.
- 4
Add the anchovies, capers, and broth. Simmer over low heat until the liquid is almost completely absorbed and coats the livers.
- 5
Chop the preparation with a knife or brief pulses in a food processor. We are not looking for a smooth mousse, but a rustic texture with some grain.
- 6
Toast the bread slices, rub them with the garlic clove. Generously spread the preparation while still warm.
Frequently asked questions
How do you get this dish right?
- Chop with a knife to keep some bite; a food processor makes the stuffing too smooth and characterless.
- If the preparation is too dry, add a small ladle of hot broth before blending.
How long does this dish keep?
Can be kept for 3 days in the fridge in a closed jar. Take out 20 minutes before serving to let the flavors bloom.
