Ever since I was a child, living in the countryside surrounded by all sorts of animals – chickens, hens, rabbits, and even a pig named Magna, so fat that its layers of fat nearly touched the ground – there was a part of the day I awaited eagerly: my mother returning from the market, with the bag of still-warm bread and its precious content. Inside, wrapped in wax paper, were chicken livers, ready to be transformed into a delicacy that even today makes me relive those moments of pure joy. The aroma of freshly baked bread mixed with the intense scent of the livers, creating a symphony of scents that filled the entire house, even reaching the pigsty where Magna, with a satisfied grunt, enjoyed its afternoon nap. As soon as mom crossed the doorstep, I would run to her, eager to bite into that rustic and flavorful crostini. The warm bread, with its crunchy crust and soft crumb, embraced the perfectly sautéed livers, tender and tasty. An explosion of simple and genuine flavors that brought back the joys of a life in contact with nature, where every ingredient had an authentic taste, and every dish told a story. Today, I want to share that same emotion with you, presenting a recipe that combines rural tradition with a touch of originality: the crostini with livers, brandy, and apple. A dish that will win you over with its rich and enveloping taste and will make you relive the magic of those special moments, just like those spent in my childhood with Magna and the other farm animals.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 650.21 (Kcal)
- Carbohydrates 84.19 (g) of which sugars 12.80 (g)
- Proteins 31.41 (g)
- Fat 19.25 (g) of which saturated 7.76 (g)of which unsaturated 6.13 (g)
- Fibers 6.30 (g)
- Sodium 422.10 (mg)
Indicative values for a portion of 395 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz chicken liver
- 1 Golden apple
- 4 slices Tuscan bread
- 1 shallot (Small)
- 2 tbsp butter
- 4 sprigs thyme
- to taste salt
- 1 drizzle extra virgin olive oil (For raw dressing)
- 1 pinch black pepper
- 1 tbsp brandy
Tools
- 1 Pan Lagostina
Steps
Let’s start preparing our crostini! Wash and peel the apple, then cut it into cubes of about 1/2 inch for uniform cooking and better distribution on the crostini. Take a small shallot and finely chop it so its delicate flavor marries with the livers without overshadowing other aromas. Place the chopped apple and shallot in two separate small bowls, ready to be used later.
Now that the apple and shallot are ready, let’s turn on the heat and use a non-stick pan over very low flame! Gently melt the butter, almost caressing it with the heat, to avoid burning it. Add a few sprigs of fresh thyme, or if you don’t have it, you can use a pinch of marjoram or oregano. Pour in the chopped shallot into the pan and let it soften gently in the melted butter, stirring occasionally until it becomes transparent and slightly golden, like a small fragrant pearl.
While the shallot is gently browning in the butter, take your chicken livers and hearts. If they are whole, cut them into not too small pieces, so they will better retain their tenderness during cooking. Place them in the pan and let them brown over high heat for a few minutes, just enough to give them a nice golden color on the outside. Remember to stir them often to prevent them from sticking to the bottom. Be careful not to overcook them! The inside should remain slightly pink for a tender and juicy result. At this point, deglaze with a generous tablespoon of brandy, allowing the alcohol to evaporate and envelop the livers with its warm and intense aroma. Adjust with salt and black pepper to taste, then remove the livers from the pan and set them aside.
And now, a touch of sweetness! In the same pan where we browned the livers, add the apple cubes we set aside. Sauté them over high heat for a few minutes, stirring gently to avoid breaking them. The goal is to soften them slightly, without turning them into a puree. They should remain nice and firm and juicy. At this point, return the livers to the pan with the apple and allow everything to blend for a minute over low heat, stirring gently. This way, the flavors will meld perfectly, and the livers will heat slightly before serving.
Perfect, now that the topping is almost ready, let’s toast the bread! Here’s how to prepare the bread for our crostini: Take the Tuscan bread and cut nice thick slices, about 3/4 inch. We want the bread to be able to hold the weight of the livers and apple without breaking and to have a crunchy texture on the outside and soft inside. Now, clean the pan we used for the livers and put it back on the heat. Add another knob of butter and let it melt over low heat. When the butter starts to sizzle, place the slices of bread in the pan and toast them on both sides until golden and crispy. If you prefer, you can also toast the bread in a preheated oven at 350°F for about 5-10 minutes until it’s golden and crispy.
Take the toasted slices of bread, still warm and fragrant, and arrange them carefully on a nice serving plate. On each, place the livers with apple, creating a cheerful mix of colors and flavors. To give a touch of light and fragrance, dress with a drizzle of extra virgin olive oil. Finally, garnish with fresh coriander leaves, or alternatively with chives, for a touch of vibrancy to the dish with their bright green. If you want, you can also add a few fresh shallot slices for an even more intense aroma. And voilà, our liver, brandy, and apple crostini are ready to be enjoyed! Serve them hot and let yourself be won over by their unique flavor and the crunchy texture of the bread. Bon appétit!
Tips, Variations, and Storage:
Here are some tips to enjoy your liver, brandy, and apple crostini to the fullest, along with some variations and storage suggestions:
Tips:
Bread: If you can’t find Tuscan bread, you can use another type of rustic bread with a good crust, such as ciabatta or whole grain bread.
Apple:
Experiment with different apple varieties to find your preferred one. A more tart apple, like Granny Smith, can create an interesting contrast with the flavor of the livers.
Brandy:
If you don’t have brandy, you can use another type of liquor, such as cognac or whiskey.
Spices:
Besides thyme, you can add other aromatic herbs to the dressing, like sage, rosemary, or bay leaf. Coriander:
If you can’t find fresh coriander, you can use chives or parsley.
Serving:
Crostini are best served hot, just after being prepared. Pair them with a good glass of red wine, such as a Chianti or a Merlot.
Variations:
Vegetarian Crostini:
You can replace the livers with champignon mushrooms or with cooked and blended chickpeas.
Crostini with Dried Fruits:
Add raisins or toasted pine nuts to the liver dressing for a touch of sweetness and crunch.
Crostini with Cheese:
Before adding the livers and apple, spread a layer of creamy cheese on the toasted bread, such as robiola or gorgonzola.
Storage:
Livers:
Cooked livers can be stored in the refrigerator for 2-3 days in an airtight container.
Crostini: Crostini are best consumed fresh. If you have leftover dressing, you can store it in the refrigerator and use it to fill tartlets or vol-au-vents.
I hope these tips are helpful!
I hope these tips are helpful!
Here are some wines that pair well with “Brandy and Apple Liver Crostini,” considering the bold flavor of the liver and the fruity touch of the apple:
Light and Fruity Reds:
Lambrusco di Sorbara: a sparkling red wine from Emilia, with a pleasant acidity and notes of red fruits, which pairs well with the savoriness of the livers and the sweetness of the apple.
Schiava (or Vernatsch): a light red wine from South Tyrol, with aromas of berries and spices, offering a delicate yet harmonious pairing.
Frappato: a Sicilian red wine, with a fruity character and soft tannins, creating a pleasant counterpoint to the intense flavor of the livers.
Medium-bodied Reds:
Chianti Classico: a great Tuscan classic, with good structure and notes of cherry, tobacco, and spices, which pairs well with the complexity of the dish. Merlot: an international red wine, smooth and velvety, with aromas of plum and berries, creating a balanced and pleasant pairing. Pinot Noir: an elegant and refined red wine, with notes of red fruits and spices, which pairs well with the delicacy of the apple and the bold flavor of the livers.
Other Wines:
Aromatic White Wine: if you prefer a white wine, you can opt for a Gewürztraminer, a Yellow Muscat, or a Sauvignon Blanc, whose intense and floral aromas create an interesting counterpoint with the livers.
Sherry: a dry Sherry, like Fino or Manzanilla, can be an original and interesting pairing, thanks to its savory and slightly oxidative notes. Tips: Serve the wine slightly chilled, at a temperature of about 60-64°F for light reds and 64-68°F for medium-bodied reds.
Choose a wine that you like and that suits your personal taste.
If you have doubts, ask an oenologist or a sommelier for advice. Cheers and enjoy your meal! 🍷
