Crostini di fegatino
— chicken liver spread on toasted bread
In Tuscany you'll often be offered a
crostino — piece of toasted bread — topped with this
pungent and delicious chicken liver spread. Washed down with a glass
of Chianti, it is the genuine taste of Tuscany. This recipe is incredibly
simple and comes from our book 'The Wine and Food of Europe' by
Marc and Kim Millon published in 1982.
2 tbsp olive oil
1 small onion, peeled and finely chopped
250g chicken livers, cleaned and roughly chopped
4 fresh sage leaves, chopped
Half a glass of Chianti
4 tbsp capers, rinsed
6 anchovy fillets, chopped
Salt and freshly ground black pepper
About 20 crostini (small rounds of bread)
Melt oil and better in a frying pan and saute onion until soft and
golden. Add chopped liver and sage leaves and fry gently until liver
is cooked, about 15 minutes or so. Add the half glass of Chianti,
the capers and anchovies, and cook until the wine has reduced, a
further five minutes or so.
Pass the mixture through a food mill
or food process (don't over-process - the texture should still be
rough and grainy) and add enough butter make into a spreadable paste.
Adust seasoning to taste (Tuscans like very salty foods!).
Toast the crostini on one side (preferably
over an open fire), then spread the chicken liver paste on to the
untoasted side. Pop into a hot oven briefly to warm. Serve hot.
Wine: Donatella Cinelli Colombini Chianti