Italian cuisine · Salads & Mezze

Tuscan Crostini with Chicken Liver

Toasted bread with a savory paste of chicken liver, capers and anchovies, braised in Vin Santo.

Ingredients · for 4 servings

• 300 g chicken liver
• 1 onion
• 2 tbsp capers
• 4 anchovy fillets in oil
• 100 ml Vin Santo (or dry white wine as a substitute)
• 30 g butter
• 4 tbsp olive oil
• 1 baguette
• 150 ml chicken broth
• Salt, pepper

Instructions

1. Rinse the chicken liver in cold water, pat dry and carefully trim away all membranes and greenish spots, then cut into rough pieces.
2. Finely chop the onion and sauté it in the olive oil over low heat for 6 min. until soft, without letting it brown.
3. Add the liver pieces and fry over medium heat for 4–5 min. until gray on the outside and still slightly pink inside.
4. Deglaze with the Vin Santo, reduce for 2 min., pour in the broth and braise gently, covered, for 15 min. until the liver is cooked through.
5. Add the capers and anchovies, chop everything into a coarse paste with a mezzaluna or briefly in a food processor, stir in the butter and season with salt and plenty of pepper.
6. Slice the baguette, toast in the oven at 200 °C for 5 min., spread the still-warm paste on thickly and serve immediately.