Ingredients
For the Crostini with Chicken Livers
- 300 g chicken livers
- 2 tablespoons extra virgin olive oil
- 1 small shallot (or onion)
- 2 anchovy fillets in oil
- 1 teaspoon capers
- 5–6 rosemary leaves
- 1/2 glass white wine
- A knob of butter
- Tuscan bread (sliced and toasted)
- Meat broth (optional)
- Salt and pepper to taste
Instructions
Prepare the Base
In a non-stick pan, heat the extra virgin olive oil and sauté the finely chopped shallot until soft.
Cook the Livers
Add the chicken livers and rosemary, then cook for a few minutes.
Pour in the white wine and let it evaporate. Continue cooking for about 15 minutes until the livers are fully cooked.
Blend the Mixture
Remove from heat and add a knob of butter.
Transfer everything to a blender, add the anchovies and capers, and blend until smooth and creamy.
Prepare the Bread
Toast the slices of Tuscan bread. For extra flavor, you can lightly dip them in warm meat broth.
Assemble and Serve
Spread the chicken liver pâté onto the toasted bread slices.
Serve warm or at room temperature.
Perfect paired with a glass of red wine such as Chianti.