Tuscan crostini with chicken livers, capers and anchovies
The crostino nero found on Tuscan tables: tender chicken livers, seasoned with capers and anchovies, spread on toasted bread.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 25 min (not counting bringing the water to the boil)
A little longer than planned: 40 min.
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In the kitchen 7 steps
- Clean the chicken livers (240 g), removing the sinews and any greenish parts, then cut them into pieces.
Poultry: cook it through, with no pink parts.
- Soften the finely chopped onion (1 piece) in the olive oil (4 tbsp) for 8 minutes over low heat with the sage (4 leaves).
- Add the livers and sear for 3 minutes over high heat, stirring.
- Pour in the white wine (60 ml) and let it evaporate, then cover and cook for 10 minutes over low heat: the livers must be cooked through, with no pink remaining.
- Remove the sage, add the rinsed capers (15 g) and anchovy fillets (10 g), then chop everything with a knife so the mixture retains some texture. Add pepper and taste before adding salt.
- Toast the bread slices (8 slices) for 2 minutes on each side.
- Generously spread the liver mixture on the toasted bread and serve warm.
Tip: Chop with a knife rather than using a blender: the mixture keeps its texture, as it does in Tuscany. You can make it the day before and gently reheat it.
Probably contains: gluten, fish, sulphites · check the labels
Product labels: Toscano IGP Morettini Olive Oil – Extra Virgin, Trebbiano d'Abruzzo Terre degli Eremi – Dry White Wine, Iposea Italian Capers – Lacrimella, Citres Anchovy Fillets in Oil