Traditional Crostini di Fegatini (Chicken Liver Pate Crostini)

The crostini di Fegatini or chicken liver pate is one of the most popular and delicious appetizers in Tuscan cuisine. The crostini are made from toasted bread and a spread of savory ingredients, such as chicken livers with onion, sage, capers, anchovies and wine. These chicken liver pate crostini are traditionally served along with cheeses and cured meats. This dish originated in ancient Rome, when the Romans served fish and meat with slices of bread to dip into sauces or ground beef. The modern crostini di fegatini version was derived from this dish. In the Middle Ages crostini were a separate dish, especially among the poor, who made them with stale bread or the less desirable cuts of meats. Crostini di fegatini are so delicious that they quickly conquered nobility palates and spread to other European courts.

If you want to try this classic and mouthwatering recipe, follow the steps below and enjoy the authentic flavor of Tuscany. Buon appetito!

Ingredients:

• 500 g (1 lb) chicken livers, trimmed and chopped
• 1 small red onion
• 3-4 fresh sage leaves
• 1 tbsp of fresh rosemary (or 1 tsp of dry one)
• 20 g (2 tbsp) Extra virgin olive oil, plus a knob of butter
• 300 ml (1 and 1/4 cups) chicken broth, preferably homemade
• 2-3 anchovy fillets, rinsed and roughly chopped
• 80 ml (1/3 cup) dry white wine or Marsala wine
• Salt and pepper to taste
• 1 baguette or country loaf, sliced and toasted

Preparation:

1. Clean the chicken liver by removing any membranes and/or fat.
2. Rinse thoroughly and pat dry.
3. In a large skillet over medium heat, heat the olive oil and melt 1 tbs butter.
4. Add the onion and cook until it becomes translucent.
5. Add the chicken livers and season with salt and pepper, keeping in mind that more salt will be added by the anchovies later on. So, slightly undersalt them now. Sauté for about 10 minutes, turning occasionally, until browned.
6. Add the sage and most of the wine (leave 2 tbsps for the end) and let it evaporate.
7. Transfer the chicken livers and their juices to a food processor and pulse until coarsely chopped.
8. Add the broth and cook for 15-20 minutes, making sure it’s not too loose or too dense.
9. Stir in the anchovies and cook for a few more minutes, until the anchovies dissolve.
10. Add 1/2 tbsp of butter.
11. Adjust the seasoning if needed. Transfer the liver paste to a bowl and let it cool for at least 30 minutes.
12. Spread the liver paste over the toasted bread slices and serve warm or at room temperature.