As we continue our exploration of the delectable world of Italian cuisine, it’s hard to overlook the importance of a great “antipasto.” The antipasto, which translates to “before the meal,” is a culinary tradition that celebrates the Italian love for food, family, and conviviality. Whether you’re at a bustling family gathering, a romantic dinner for two, or a lavish feast, the antipasto is your first taste of the culinary delights that lie ahead.
Today, I’m eager to share a recipe that hails from the rolling hills and picturesque landscapes of Tuscany: “Crostini Toscani”, or Tuscan Chicken Liver Crostini. But before we dive into the recipe, let me take you on a little journey…
It was a warm afternoon, a couple of years ago, in the heart of Florence, when I first discovered this quintessential Tuscan starter. I’d spent the day meandering through the city’s cobblestone streets, awestruck by the grandeur of the Duomo, and the sheer vibrancy of the Mercato Centrale, Florence’s bustling central market.
As the day wore on, my steps took me to a little trattoria, tucked away in a corner of the Piazza del Mercato Centrale. The trattoria, family-owned for generations, was a picture of rustic charm, with wooden tables, an open kitchen, and the enticing aroma of traditional Tuscan cuisine wafting through the air.
The kind matriarch of the family, a delightful lady who had spent years perfecting her culinary skills, recommended I try the Crostini Toscani. Intrigued, I did. I still remember that first bite – the rich, earthy flavor of the chicken liver pate, the hint of capers and anchovies, and the robust taste of the Chianti used in the cooking – all of it combined to create a symphony of flavors that danced on my palate. It was simple, yet undeniably delightful. I knew then that I had discovered something truly special.
Ever since that memorable afternoon, Crostini Toscani has held a special place in my heart, and today, I’m thrilled to share the recipe with you.
Crostini Toscani (Tuscan Chicken Liver Crostini)
Ingredients
- 500 g chicken livers
- 1 onion finely chopped
- 2 cloves of garlic minced
- 2 tbsp capers
- 4 anchovy fillets
- 80 ml Vin Santo or a sweet dessert wine
- 80 ml chicken stock
- 3 tbsp olive oil
- salt and pepper to taste
- 12 slices italian bread toasted
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5-7 minutes.
- Add the chicken livers to the pan, stirring well to combine with the onion and garlic. Cook until the livers are browned on all sides.
- Add the capers and anchovies to the pan, stirring well to combine. Cook for another 2-3 minutes.
- Pour the Vin Santo into the pan, stirring well. Allow it to simmer until the liquid has reduced by half.
- Add the chicken stock to the pan, stirring well. Allow the mixture to simmer until it is thick and rich, about 20-25 minutes. If the mixture appears too dry, add a little more stock.
- Season with salt and pepper to taste. Remove the pan from heat and let it cool slightly.
- Using a blender or a food processor, blend the liver mixture until it is smooth and creamy. If the pate is too thick, add a little more olive oil.
- Spread a generous amount of the pate onto each slice of toasted bread. Garnish with a sprinkle of freshly chopped parsley.
And there you have it – a true Tuscan delicacy right in your own kitchen. I hope this dish brings you as much joy as it has brought me over the years. Buon appetito!