Crostini di fegatini
Crostini di fegatini are a classic antipasto from Val d'Orcia, among the most authentic dishes in the Tuscan tradition. These are slices of toasted bread topped with a delicate pâté made from chicken livers, enriched with capers and anchovies that lend savory depth and character. A simple yet refined dish, perfect for starting a convivial meal.
Preparation
- 1
Clean the chicken livers by removing any sinews and membranes. Rinse the capers thoroughly under cold water to remove excess salt.
- 2
Toast the bread in the oven at 180°C (350°F) for 8-10 minutes until crispy. Lightly rub each slice with a garlic clove if desired.
- 3
In a pan, melt the butter over medium-high heat and add the chicken livers. Sauté gently for 3-4 minutes, stirring delicately.
- 4
Add the white wine and cook for another 8-10 minutes until the liquid reduces and the livers are completely cooked through.
- 5
Finely chop the capers and anchovies. Transfer the cooked livers to a food processor and blend until you obtain a smooth pâté.
- 6
Fold the chopped capers and anchovies into the pâté, adjust seasoning with salt and pepper. If needed, add a drizzle of extra virgin olive oil to soften the mixture.
- 7
Generously spread the chicken liver pâté onto each slice of toasted bread. Serve immediately, optionally garnishing with a whole caper or a small leaf of fresh parsley.
Chef's Tips
For a creamy result, it is important not to overcook the chicken livers—they should remain tender and succulent. The pâté can be prepared a few hours ahead and stored in the refrigerator in an airtight container.