Crostini toscani: Tuscan chicken liver pâté with capers and vin santo
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Tuscan chicken liver pâté (crostini toscani)
The most classic of all Tuscan crostini, on the table at every family celebration. Even people who say they don’t like pâté love this one.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Cuisine: Italian
- Diet: Gluten-Free, Low-Carb
Ingredients
- 200 g (7 oz) chicken livers and hearts (the hearts are optional)
- 2 small onions
- 30 g (2 tablespoons) butter
- 2 teaspoons capers, soaked, drained and chopped
- 1 medium pork sausage, casing removed (optional)
- 1 bay leaf
- 5 or 6 sage leaves
- 1 glass (150 ml / ⅔ cup) dry vin santo or dry sherry
- 1 anchovy fillet or a little anchovy paste (optional)
- Vegetable stock, as needed
- Salt and pepper
- Thinly sliced firm bread (Tuscan bread is best, but a baguette will do)
Instructions
- Finely chop the onions and cook them gently in the butter with the bay leaf and sage until soft.
- Trim any fat and gristle from the livers and hearts. Add them to the pan with the sausage meat, if using, broken into small pieces. Season with pepper, but wait until the end to add salt: the capers and anchovy are salty.
- Cook for 5 minutes, until browned. Pour in the vin santo and let it evaporate.
- Cook for another 3–4 minutes, adding a little stock now and then to keep it moist.
- Remove the bay leaf. Transfer everything to a board and chop finely with the capers, using a mezzaluna if you have one.
- Return to the pan, stir in the anchovy, if using, and add salt to taste.
- Spread on thin slices of bread.
Notes
The pâté is even better made a day ahead. Reheat it gently with a little butter or stock before serving.
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