The Tuscan crostini are a classic appetizer, often served with cured meats and other local delicacies, here is the recipe to make them at home.
Do you like classic dishes from Tuscan cuisine? then don’t forget to read these recipes
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 226.19 (Kcal)
- Carbohydrates 2.59 (g) of which sugars 0.78 (g)
- Proteins 17.60 (g)
- Fat 14.87 (g) of which saturated 5.66 (g)of which unsaturated 4.48 (g)
- Fibers 0.28 (g)
- Sodium 193.26 (mg)
Indicative values for a portion of 100 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 for 20 crostini
- 14 oz chicken livers
- 2 filets anchovies in oil
- 1 tbsp extra virgin olive oil
- 1/2 red onion
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 oz butter
- 1 sprig rosemary
- 4 leaves sage
Tools
- 1 Pan 8-10 inches
- 1 Blender
- 1 Cutting board
- 1 Knife
- 1 Spoon
Procedure
Preparing good Tuscan crostini is very easy; if you want to make the recipe more classic, you can use vinsanto and add 1 tablespoon of pickled gherkins before blending it with the immersion blender.
First, you need to chop the chicken livers into pieces, removing the white parts and any traces of coagulated blood. In fact, during cooking, the blood might make the crostini too bitter.
Dice the onion and sauté it in a pan with a pat of butter and anchovy filets; when the onions are softened, add the chopped livers.
Continue cooking in the pan for 5 minutes and deglaze with dry white wine; if desired, you can use vinsanto.
After the wine has evaporated, add the broth and continue cooking, adding sage and rosemary.
Continue for 20 minutes until fully cooked; the livers should be cooked and enveloped in a thick cream.
Now that the livers are cooked, place them in the immersion blender cup, add the butter, and blend until you get the desired consistency.
If you like dense and robust crostini, blend less; for a smooth cream, use the broth and blend the livers thoroughly.
When the cream is ready, all you have to do is cut the bread into slices and cook them on the grill; it will take 3-4 minutes per side to make complete crisps.
Now all you have to do is spread the chicken liver pâté on the hot crostini and serve them.
Your Tuscan crostini are ready!
Plating tips:
This recipe doesn’t require special presentations; arrange the filled crostini on a serving plate or let each guest prepare their own crostini by placing the pâté in a bowl.
Wine pairing for Tuscan liver crostini:
I recommend serving this dish with a noble Tuscan red wine, such as a Chianti Nobile or Montepulciano.
