Tuscan Chicken Liver Crostini

Ingredients

• 400 g Chicken livers
• 1 Onion
• 1 Carrot
• 1 stalk Celery
• 3 tbsp Extra-virgin olive oil
• 30 g Butter
• 100 ml White wine
• 3 Anchovy fillets
• 1 tbsp Capers
• 250 ml Meat broth
• 12 slices Rustic bread
• 1 to taste Salt
• 1 to taste Black pepper

Steps

1. Clean the chicken livers, removing the filaments, greenish parts and excess fat.
2. Rinse and cut them into small pieces.
3. Finely chop the onion, carrot and celery.
4. In a pan, heat the extra-virgin olive oil with a knob of butter and gently sweat the soffritto for about 10 minutes, until soft and golden.
5. Add the livers and brown them over high heat for a few minutes, stirring, until they have changed colour.
6. Deglaze with the white wine and let it evaporate.
7. Add the anchovies and the rinsed capers, season with salt and pepper, then moisten with a ladle of broth.
8. Lower the heat and cook for about 20 minutes, adding broth a little at a time as the bottom dries out, until the livers are tender.
9. Transfer the mixture to a board and chop it finely with a knife (or blend briefly for a smoother pâté), working in the remaining knob of butter to make it creamy.
10. Lightly toast the slices of bread.
11. If you like, dampen them briefly with a little warm broth.
12. Spread the warm pâté over the crostini, finish with a grind of pepper and serve at once.

Tips

• Don't over-blend the mixture: a true Tuscan crostino has a knife-chopped, slightly rustic pâté. For a sweeter, classic note, deglaze with vin santo instead of white wine. The pâté keeps in the fridge for 2-3 days and improves in flavour.