The black Tuscan crostini are a true institution in Tuscany.
The traditional recipe of black Tuscan crostini is an iconic appetizer of Tuscan cuisine, with origins likely dating back to the Etruscan era.
You can’t enjoy a mixed appetizer if there are no black Tuscan crostini and we were in Tuscany a few weeks ago and had a feast of black crostini, they are too good and let me tell you they are made with chicken livers and spleen, every family and every town has its version, my friend La Tati Pasticciona gave me her mother’s recipe and I adapted it since I didn’t have everything she said was needed, like beef mince.
Then I discovered that there are recipes that include it and others that don’t, some make it only with livers and others add spleen, I’ll leave you all the variations so you can try the one that suits you and I guarantee that even those who don’t love livers will eat them very willingly because they don’t have the typical liver taste, they are too tasty and easy to prepare.
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Did I convince you? I hope so because the recipe really deserves it, let’s discover together how to prepare these Tuscan crostini right after the photo as always!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Slow cooking, Stove
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Autumn, Autumn, Winter
Ingredients for black Tuscan crostini
- 14 oz chicken livers
- 1 onion (small)
- Half carrot
- 1.5 oz pickled capers
- 4 anchovies in oil
- 0.5 cup white wine (or liquor)
- 2 pinches salt
- 1 cup chicken broth
- 2 pinches black pepper
- 2 tablespoons extra virgin olive oil
- 7 oz Tuscan bread (sliced or baguette)
- 7 oz beef spleen
- 7 oz chicken livers
- 7 oz chicken livers
- 3.5 oz beef spleen
- 3.5 oz beef minced meat
Tools
- 1 Cast iron pot
Preparation of black Tuscan crostini
Prepare the black Tuscan crostini by washing and carefully checking the chicken livers, then cut them into pieces.
Finely chop the vegetables and let them soften in a pan with high edges with the olive oil for at least 10 minutes.
Then add the livers, stir to flavor them, and cook them for 10 minutes.
Deglaze with wine or liquor and let it evaporate over high heat.
Chop the capers and anchovies and add them to the pan.
Incorporate 1 ladle of hot broth, lower the heat, and cook for at least 30 minutes.
Check occasionally and if it dries too much, add more broth or hot water.
Finally, add salt and pepper.
When the livers are soft, blend everything with an immersion blender.
You need to get a pâté, therefore a dense cream to spread easily.
Cut the Tuscan bread or a baguette into slices and if you want, you can toast it or season it with a drizzle of good olive oil.
Generously spread with the liver pâté and now your black Tuscan crostini are ready to enjoy with a good glass of Chianti and..
ENJOY YOUR MEAL
To prepare the black Tuscan crostini with spleen, cut the spleen and livers into pieces and proceed as per the recipe.
Add some beef mince to spleen and livers and proceed as per the recipe.
The taste of these crostini will be much more delicate.
In many Tuscan areas, families prepare them this way and they are really good.
In short, the black Tuscan crostini are a dish rich in history and tradition, which manages to enhance the intense and bold flavors typical of the cuisine of this region.
How to store Tuscan crostini with liver pâté
You can store the liver pâté in an airtight container in the refrigerator for 3 days.
Before spreading it on the bread, I recommend heating it slightly, also in the microwave.
