Scopri

Chicken liver crostini

This is a simplified version of the famous Sienese crostini. As with the Tuscan recipe, crostini made only with chicken livers are perfect as both hors d’oeuvres and appetisers.

Chef Danilo Angè

Difficulty: easy

Method: 35'

Cooking: 25'

Difficulty: easy

Method: 35'

Cooking: 25'

Chef Danilo Angè

Difficulty: easy

Method: 35'

Cooking: 25'

Difficulty: easy

Method: 35'

Cooking: 25'

Method

  1. 01 / Prepare the livers, capers, and butter

    Remove excess fat from livers

    Remove any residual bile, and especially any parts that look green or yellow

    Wash livers thoroughly and allow to drain

    Desalinate capers in water

    Work butter into a thick cream with a spatula

  2. 02 / Cook the livers

    Chop onion

    Sweat onion in a saucepan with extra virgin olive oil, bay leaf, and sage

    Keep heat on low so as not to burn onion

    Once onion is soft and translucent, add livers

    Turn up heat and let brown for around two minutes

    Add marsala wine and allow to evaporate, stirring livers frequently

    Add anchovies, drained of oil

    Add desalinated capers

    Add a grind of pepper

    Let cook for 20 minutes

  3. 03 / Finish the pâté

    Remove bay leaf and sage

    Blend livers

    Transfer to a bowl

    Add softened butter

    Mix until smooth

    Taste and adjust salt and pepper

  4. 04 / Assemble the crostini

    Slice loaf of bread

    Toast bread slices in the oven at 190 °C or on a grill until golden

    Spread liver pâté on toasted bread slices and serve

Wine pairing

You can pair chicken liver crostini with a classic Tuscan red wine of medium body, such as a Rosso di Montepulciano; Cabernet Sauvignon or a South Tyrolean Cabernet-Merlot would also be excellent choices.

You can arrange to prepare crostini in advance, even making the pâté a few hours beforehand; add the softened butter at the last moment to get that pleasant, creamy consistency.

Remove the butter from the refrigerator a few hours in advance, you will be able to cream it more easily.

Cleaning the livers is the most important step and must be executed with care: Any remainder of the bile sack will leave an unpleasantly bitter taste that will ruin your crostini!

Sweat the onion over low heat, taking care not to burn it; the result is a sweet and delicate flavour, which balances the taste of the livers.

Do not forget to desalinate the capers thoroughly!

Both capers and anchovies are very salty; only add salt to the pâté at the end, after having tasted it.

Softened and creamed butter makes the pâté wonderfully creamy and smooth, so do not use butter directly from the refrigerator.

If you have leftover pâté, you can keep it in the refrigerator for 2 to 3 days, covering it with a drizzle of extra virgin olive oil; the oil keeps it from oxidising and allows for better preservation.

You can also serve any prepared liver you have left over on pasta, dried or fresh: Once the pasta is cooked, put the liver in a pan over low heat, add the drained pasta and a drizzle of cooking water, and mix well. Finish with a sprinkling of Parmigiano Reggiano.

You can also freeze the liver pâté in an airtight container. When you are ready to use it, let it thaw in the refrigerator and, before serving, thin it out with a drizzle of boiling water or vegetable broth to restore its original consistency.

This is a simplified version of the famous Sienese crostini. As with the Tuscan recipe, crostini made only with chicken livers are perfect as both hors d’oeuvres and appetisers.

You can also mix veal liver with the chicken livers, depending on your preference.

You can use a wine other than Marsala: Port works well, as does dry white wine or a light-bodied red wine, again depending on personal preference.

You can season the crostini with just sage or just bay leaves, or you can replace these herbs with fresh thyme or rosemary.

Ingredients for 4 people

200 g onions

500 g chicken livers

30 g anchovies in oil

30 g capers, desalinated

100 ml dry Marsala wine

1 bay leaf

1 sage leaf

200 g butter, softened

1 loaf of bread

30 g extra virgin olive oil

Salt and pepper

Wine pairing

You can pair chicken liver crostini with a classic Tuscan red wine of medium body, such as a Rosso di Montepulciano; Cabernet Sauvignon or a South Tyrolean Cabernet-Merlot would also be excellent choices.

You may also like

Fresh egg pasta – basic dough

This recipe indicates the ingredients of the most classic recipe, the Emilian pasta dough with the classic proportion of 1 egg for every 100 g of flour.

Fresh pasta without eggs – basic dough

Fresh pasta made from flour and water alone is an excellent alternative for those who, for various reasons, prefer not to have eggs in their pasta.

Crostini alla senese

The Sienese crostini are an older version of the chicken liver crostini, both very tasty and suitable for both an aperitif and as a starter.

Carasau bread

Carasau bread is a traditional Sardinian bread, also known as “music paper” because of its crispness. This thin, crispy bread, baked in the oven, is served as an accompaniment to many traditional Sardinian dishes or enriched with olive oil and salt for a tasty appetizer.

Rice Arancini

Arancini are a Sicilian rice specialty, typically filled with meat sauce, peas and mozzarella cheese. These rice balls are breaded and then fried until crispy golden brown. They are a delicious and versatile dish that can be stuffed with a variety of ingredients, offering an explosion of flavors wrapped in a crispy and flavorful shell. Perfect as an appetizer, snack or main course, arancini are a unique dining experience.  

Savoury cheesecake with taralli and raspberries
Fresh egg pasta – basic dough

This recipe indicates the ingredients of the most classic recipe, the Emilian pasta dough with the classic proportion of 1 egg for every 100 g of flour.

Fresh pasta without eggs – basic dough

Fresh pasta made from flour and water alone is an excellent alternative for those who, for various reasons, prefer not to have eggs in their pasta.

Crostini alla senese

The Sienese crostini are an older version of the chicken liver crostini, both very tasty and suitable for both an aperitif and as a starter.

Carasau bread

Carasau bread is a traditional Sardinian bread, also known as “music paper” because of its crispness. This thin, crispy bread, baked in the oven, is served as an accompaniment to many traditional Sardinian dishes or enriched with olive oil and salt for a tasty appetizer.

Rice Arancini

Arancini are a Sicilian rice specialty, typically filled with meat sauce, peas and mozzarella cheese. These rice balls are breaded and then fried until crispy golden brown. They are a delicious and versatile dish that can be stuffed with a variety of ingredients, offering an explosion of flavors wrapped in a crispy and flavorful shell. Perfect as an appetizer, snack or main course, arancini are a unique dining experience.  

Savoury cheesecake with taralli and raspberries
Add to favourite
Copyright © 2024 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize