Tuscan Crostoni…A Recipe from the Heart
One of the examples, in my choice to narrate traditional dishes, is the experiences and research in the rustic cuisine of our Italy; the recipe for Tuscan Crostini, which for me represents not just a dish to savor but a story to tell, rich in typical ingredients and the culture of a region whose values and traditions have influenced my professional journey.
Through the blog, I realized how sharing flavors, memories, and culinary stories is important for keeping traditions alive and, at the same time, for innovating and personalizing those same recipes that years ago I observed with care and admiration in workplaces.
Every evening and until late at night, many patrons would visit the establishment for a break or end of the day, made of simple food to enjoy with a glass of wine, in the company of people who shared passions or work.
Special and non-random encounters….
Every publication, every photo, even if not perfect, becomes a testament to a journey that from work in the kitchen and dining room, led me to explore the vastness and depth of culinary art, demonstrating that passion can transform the ordinary into extraordinary.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Simple ingredients: onions, cherry tomatoes, liver…Tuscan bread
- 18 oz cherry tomatoes
- 6 onions
- 18 oz calf liver
- 2 glasses red wine
- 1 bunch aromatic herbs (rosemary, oregano, garlic, thyme, bay leaf.)
- 12 slices Tuscan bread
- to taste olive oil
- to taste salt
Tools
To prepare this rustic appetizer or snack, you need a grill for toasting the bread slices, which can be replaced with an air fryer or toaster, and pans for cooking the toppings.
Steps
Few steps, for this fragrant and flavorful appetizer!
Slice the onions and divide into three parts: one to flavor the cherry tomatoes, one part for the liver, and the largest part to sauté for the onion crostoni. In a pan with oil, add the onions, the large part, and pour in a good glass of wine, season with salt and cook until softened, the wine will evaporate and they will remain soft, add a fine chop of rosemary and thyme.
Sauté part of the onions and half a clove of minced garlic in a little oil, then add the halved cherry tomatoes and let cook for about ten minutes, add oregano near the end and season with salt.
After slicing the liver into strips, sauté it with the onions and deglaze with a glass of wine. Season with finely chopped rosemary, bay leaf, garlic, and thyme and cook until done; let it cool a bit and blend, leaving the mixture coarse.
Meanwhile, slice the bread and toast or grill it, rub with garlic and…
Distribute the toppings on the slices and serve drizzling with a little olive oil.
Serve both hot and cold accompanied by a good red wine and some shards of aged pecorino cheese
I use my unsalted bread precisely to provide a contrast in the combination of flavors; the topping can easily be prepared in advance, for convenience. For now, I have transcribed this part; there are many Tuscan variations and all of them are special.
FAQ (Frequently Asked Questions)
My first days working in a pizzeria run by a Tuscan family were the prelude to a passion that went beyond a simple job.
Despite the grueling hours and not working directly in the kitchen, I had the unique opportunity to immerse myself in a rich and vibrant gastronomic universe.
By carefully observing colleagues and the way customers approached food, I began to understand the importance of traditional recipes as true inheritances and cultural identities.
The rural recipes, in particular, proved to be a treasure to discover and learn, each day I carefully noted down the secrets and details that struck me, accumulating knowledge that would become the focus of my future adventure in the world of blogging.
The culinary passion born in those years of work has transformed, over time, into a desire to share, write, and communicate the love for simple yet emotionally rich cuisine.
My blog, born almost by chance from this impulse, has become the place to express and convey the beauty of traditional and rustic cuisine, where every dish, even the simplest, is prepared with dedication and passion.
