A delicious crostini recipe, a staple of the original Tuscan culinary tradition and always a stunner for your guests!
Ingredients (for 2)
- 4 slices traditional brick-oven bread
- 1 cup chicken livers
- 1 tbsp sage
- 1 garlic clove
- 1/2 stalk celery
- 1/4 onion
- 1/2 carrot
- 1 tsp capers
- 1 tbsp canned anchovies
- 1 tbsp white wine vinegar
- 1 tbsp white wine
- 2 tbsp olive oil
- 1 tbsp butter
- salt & black pepper
Directions
- Finely dice the carrots, onions, garlic, sage and celery
- Heat olive oil in a sauce pan over medium heat, add the diced vegetables and sauté for 3 minutes
- Add the chicken livers coarsely chopped, brown on all sides for 3 minutes
- Season with salt and black pepper, add the wine and the vinegar and cook for 15 minutes, or until all liquid evaporates
- In the meantime, finely chop the capers (if salty wash them) and canned anchovies
- Add them to the pan, together with the butter, and stir to combine
- Work the mixture with a fork to make it smooth and put it aside
- Heat a grill pan to medium-high
- In the meantime, cut your bread in slices and brush it with some olive oil
- Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side
- Spread a couple of spoons of the chicken liver mixture on top of each toasted slice of bread and serve!
Best Served With
A glass of bodied red wine (like Chianti or Brunello)
Tips from the Chef
- You can grill the bread in the oven and double the cooking times
Cambooza 