Monday, March 29, 2010

Crostini di Fegato

One of the most traditional appetizer in Tuscany are Crostini di Fegato, Chiken liver crostini.
This is a very popular starter especially served during holidays, like Christmas and Easter. It is a very simple and delicious way to start a special meal.
Usually Crostini di Fegato are served along with different types of Crostini (artichokes, smoked salmon and butter, tuna etc.), cold cuts like Tuscan prosciutto, soppressata and finocchiona (a traditional Tuscan salame with fennel seeds). All of this make the traditional Tuscan appetizer called Antipasto misto Toscano.

This is another delicious food that bring back lots of memories. Every Easter, my family and I used to spend the day at my mother's aunt house. My grandparents, Remo and Bruna would always join us. I remember a lot of food that would always start with Crostini di Fegato, made by Nonna Bruna, and end with Chocolate Easter eggs. Choice of beverages, beside water (not that much) was always red wine (Sangiovese made from local farmer) and Vinsanto at the end of the meal. My grandpa, Remo, always warned me about drinking too much water. He would say all the time, " be careful, water make you rusty"....ahaha!

Undiscovered Tuscany and I want to wish everyone happy Easter to you and your family. If you would like to make this delicious starter, here is our recipe, enjoy!

Crostini di Fegato (Chicken liver crostini)

Preparation time: 20 minutes.
Cooking time: 20 minutes.
One carrot.
One onion.
One stick of celery.
3 tbsp extra-virgin olive oil.
1/2lb chicken livers.
White wine or stock.
One dessert spoon capers.
4 anchovy fillets.
Freshly chopped sage.
1.5oz butter.
1lb unsalted bread.

Cut the onion into rings and fry in the oil the chopped carrot and celery. Clean and wash the chicken livers, chop them roughly, add to the fried ingredients and brown well. If they dry out too much, moisten with a little stock or white wine, but allow it to evaporate well. Cook for twenty minutes, then remove from heat. Add the capers, anchovy fillets, chopped sage leaves and butter. Using a large kitchen knife, chop the entire mixture very finely. Lightly toast the slices of bread and spread with the liver paste. If the slices of bread are crisped under a grill, they may be moistened with a spoonful of stock before spreading with the liver mixture. I like my
crostini crispy, however, so prefer not to do so.


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