Crostini Toscani features a rich chicken liver pate spread called "fegatini" on crunchy toasts.
Crostini Toscani
Serves 6 to 8
12 ounces fresh chicken livers
2 cups water
1 carrot, roughly chopped
1 celery stalk, roughly chopped
½ yellow onion, roughly chopped
3 TB butter
4 anchovy fillets
½ yellow onion, finely chopped
2 TB capers, drained
2 TB Vin Santo or sweet dessert wine
1 TB extra virgin olive oil
2 – 3 TB reserved broth
1 baguette or rustic Italian bread
To prepare the fegatini (pate):
Prepare livers by removing any connective tissue and discolored parts. Place prepared livers, water, and roughly chopped carrot, celery and onion in medium saucepan and bring to boil. Simmer uncovered for 20 minutes until livers are cooked through and no longer red. Remove livers from broth and place in blender or cuisinart. Reserve broth.
While livers are simmering, heat butter in sauté pan. When melted, add anchovies and finely chopped onion and sauté for approximately 5 minutes until onion is translucent. Set aside until livers are ready.
Add butter mixture to blender with livers along with capers, vin santo, and olive oil. Pulse mixture until smooth adding enough reserved broth to reach desired consistency (approximately 2-3 TB).
To prepare the crostini:
Slice the bread in half-inch-thick rounds and toast (in a toaster oven or better yet grill on a BBQ). Spread a generous amount of the pate on each toast. The crostini are best when served warm.
Note: Traditionally, a blender would not be used to prepare the pate. Rather it would be finely chopped by hand with either a chef's knife or mezzaluna.