Crostini with liver spread - Crostini ai fegatini
This appetizer is a specialty from Tuscany, it usually has a stronger taste but this recipe is more delicate. Even someone who doesn’t really care for liver will enjoy this version. I assure you that when you start eating it it will be very difficult to stop.
Ingredients:
10 1/2 oz. chicken liver
1 finely minced medium onion
1 finely minced medium carrot
1 finely minced celery stalk
3 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
6 Tbsp. dry white wine
4 Tbsp. tomato sauce
3 Tbsp. chopped capers
2 Tbsp. finely chopped Italian parsley
a dash of salt and pepper
about 1 1/2 cups lukewarm water
10 slices of pane toscano (Tuscan bread) also called pane sciocco because it doesn’t contain salt
Instructions:
1. In a medium-size saucepan melt 1 1/2 Tbsp. butter with the olive oil over medium heat.
2. When the butter foams add the minced vegetables and cook them for 5 minutes.
3. Add the white wine and stir until it evaporates.
4. Stir in the tomato sauce, salt, pepper and 1 cup of water. Then cook for 30-35 minutes. If it gets too dry add a little bit of more water.
5. Meanwhile cut the chicken liver finely and when the vegetables are tender add the liver to the vegetables and cook it for about 5 minutes.
6. Put the liver mixture in a food processor, add the rest of the butter, the capers, the parsley and puree it until creamy. Let it cool for 15 minutes to let the flavors sit.
7. Toast the slices of bread in the oven or grill them, cut them in smaller pieces (if you’re using Toscano bread) and then spread the liver cream on them.
8. Serve immediately.
