I must admit that I LOVE these Tuscan liver crostini, I’m crazy about them and could eat them until I feel sick!
The liver crostini the Tuscan black crostini are a traditional regional dish and are part of the typical Tuscan appetizer with characteristic regional cold cuts and cheeses.
The recipe for Tuscan crostini is very ancient, and historians report it from the time of the Romans when during lavish banquets, meat and fish were served on trays where guests would take the food using slices of bread, akin to our modern crostini.
The crostino is a poor man’s food, a food that was also used to make soups, bread then soaked in broth or added to minced meat obtained from the less noble parts of the animal.
For the recipe for Tuscan liver crostini, I follow the recipe my mom used, which didn’t include capers; I hope it’s quite close to the original, even though there are many variations across the region depending on the area.
- Difficulty: Very Easy
- Cost: Economical
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian Regional
Ingredients for Tuscan Liver Crostini Recipe
- 5.3 oz chicken livers
- 2 fillets anchovies in oil
- 1/2 white onion (for the sauté)
- 3 tbsps Marsala (dry or semi-dry)
- 1 pat butter
- as needed parsley (or sage)
- as needed salt
- as needed pepper
Tools for Tuscan Liver Crostini Recipe
#ADV
- Pans
- Knives
Steps
1) Wash and clean any filaments from the chicken livers.
2) Chop them and then put them in the pan where you have already sautéed the finely chopped onion in a pat of butter.
3) Once softened, add the Marsala and let it evaporate.
4) Then add the finely chopped anchovies and let it cook for about 15 minutes on low heat.
5) After the time has passed, add a few leaves of chopped sage, another pat of butter, salt, and pepper.
6) Turn off the heat and cut the livers with a knife (if you’re in a hurry, quickly use a mixer, as I did).
7) Place them on the crostini/bruschettas previously toasted in the oven… I love them a lot… Enjoy your meal!
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Annalisa says…
As I said, this is the recipe my mother Maria left me, but if you want to add capers, add them to the pan together with the anchovies and then continue with the preparation as indicated above!
