Crostini Toscani
Tuscany's traditional antipasto — crostini topped with chicken liver pâté (fegatini). The pâté is made from sautéed chicken livers with onion, anchovies, capers, white wine and butter until smooth and spreadable. Served on thin grilled bread. This is one of Tuscany's oldest recipes and the most common way to start a Tuscan meal.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Sauté onion and garlic in olive oil over medium heat until very soft, 10 minutes.
About 4 min
Add chicken livers; cook 3 minutes per side.
About 9 min
Add anchovies and capers; mash into the livers.
About 9 min
Add white wine; cook until almost evaporated. Add butter; cook 2 more minutes until livers are just cooked through (still slightly pink inside).
About 9 min
Mash with a fork for a rustic texture, or blend for smooth. Season. Spread generously on grilled bread slices. Serve warm or at room temperature.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 12 g
- Carbs
- 16 g
- Fat
- 8 g
- Fibre
- 1 g
- Sugar
- 2 g
- Sodium
- 380 mg
Contains: gluten, dairy
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Recipe by Boon Tools.