Crostini di Fegato ~ This is a traditional liver pâté or spread found across Tuscany. My version uses the sweet Tuscan wine Vin Santo, in this basic yet delicious recipe. Great for parties or simple family entertaining!Serves 6-8
This is a very traditional recipe found across Tuscany. Every restaurant and home chef will have their own variation, but the basic recipe remains the same. You can experiment with the texture and see if you prefer a smoother consistency or one a little coarser. I do find however, that the smoother consistency spreads much easier. I like to grill or toast my crostini to keep them firm enough to hold up to the soft spread, but you could also serve this spread or pâté in a bowl with crusty bread slices, and allow your guests to spread it on their own. Variations on this recipe include the addition of pickled vegetables, different herbs, a little cream, anchovies to name just a few. I use Vin Santo in my version, which is a traditional Tuscan sweet wine with a very particular flavor. If not available, you could substitute white wine or brandy.
4 Large Chicken Livers, Cleaned
1 Small Onion, Finely Chopped
2 Cloves Garlic, Peeled And Finely Chopped
4 Tablespoons Olive Oil
Salt And Pepper
1/2 Cup Vin Santo Wine (If Not Available, Use White Wine Or Brandy)
1 1/2 Tablespoons Capers
1/2 Cup Chicken Broth
6 Tablespoons Unsalted Butter, Softened
1 Long Baguette To Serve
Clean the chicken livers by removing the membranes and any connective tissue. Cut into large dice. In a heavy pan over medium heat, add the oil and once it is hot, add the onions. Cook until they are soft and translucent. Next add the garlic and stir. Add the chicken livers and stir to mix. Cook until they lose their pink color. Add the Vin Santo wine, season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned. Add a little chicken broth if needed to accomplish this. This will take about 10 to 15 minutes. Remove from the heat and place the mixture in a food processor. Pulse until coarsely blended. Add the butter, capers and pulse until it becomes a smooth paste. If it seems a bit dry, add a little chicken broth to moisten. Taste, and season with additional salt and pepper if needed.
Slice the bagutte into thin slices and toast in the oven or grill until lightly browned on each side. Spread the pâté generously on the bread slices and serve.
Note: You can prepare the pâté ahead of time, but I recommend placing plastic wrap directly on top of the pâté to prevent it from discoloring. Store for up to 6 hours in the refrigerator until ready to serve. Before using, allow to come to room temperature, and then thin with a little warm chicken broth as needed to create a spreadable mixture.
By: Deborah Mele 2002
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