Tuscan black crostini are a typical recipe from Tuscany. I propose canapés with Tuscan chicken liver, ideal for Christmas or Easter holiday appetizers, but you can find them in all Tuscan appetizers, also great as an aperitif with a good glass of red wine.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 20 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, Easter
Ingredients
- 14 oz chicken liver
- 1 onion
- 1 tbsp pickled capers (heaping tablespoon)
- 2 anchovies
- 3 leaves sage
- 3.5 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 cup chicken broth
- 1 shot Vin Santo
- 1 sprig rosemary
- to taste salt and pepper
Steps for Canapés with Tuscan Chicken Liver
Let’s see how to prepare the canapés.
In a saucepan, add butter and oil, turn the heat on low and when the butter has melted, add the chopped onion and sauté it well without burning. Clean the chicken livers, wash them, and place them in the saucepan with the sage. Cook with a lid so they release their water, add the wine and once evaporated, start adding the broth little by little (better less than more, you can always add more later) and cook for about 20 minutes. At the end of cooking, they should not be too dry nor too brothy. When done, add the capers and anchovies without bones, then take a mixer and blend, leaving some small pieces. It should be like a spreadable cream or pâté; add a drop of broth if needed. In Tuscan tradition, homemade Tuscan bread is used, and if it’s stale, even better; it’s slightly soaked with broth. However, I used canapé bread for a softer consistency, often using plain bread slices. Take the bread and spread the liver on top, and your canapés are ready to be enjoyed.
notes
If you have leftover canapés, store them in the refrigerator covered with plastic wrap for 24 hours. The next day, just heat them for 5 minutes in the oven.
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