Toscani Crostini

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 847
• Protein: 37 g
• Carbs: 104 g
• Fat: 27 g

Ingredients

• 400 g Chicken liver ( cleaned )
• 1 piece Onion ( finely chopped )
• 4 piece Sage ( fresh leaves )
• 4 piece European anchovy ( fillets )
• 100 ml Dry white wine
• 50 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 8 piece Country bread ( slices )
• 1 piece Garlic ( clove for rubbing )
• 1 tbsp Capers ( rinsed and drained )
• 100 ml Chicken broth ( hot )

Instructions

1. Offal preparation

   Clean the livers by carefully removing any green parts and sinews. Pat them dry with a clean cloth.

2. Flavors and juices

   In a sauté pan, sweat the finely chopped onion with olive oil and butter. When the onion is translucent, add the sage.

3. Searing the livers

   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. Moistening and reduction

   Add the anchovies, capers, and broth. Simmer over low heat until the liquid is almost completely absorbed and coats the livers.

5. Chopping and texture

   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. Service

   Toast the bread slices, rub them with the garlic clove. Generously spread the preparation while still warm.

Chef's tips

• 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.

Storage

Can be kept for 3 days in the fridge in a closed jar. Take out 20 minutes before serving to let the flavors bloom.