Tuscan Liver Crostini - Crostini Di Fegatini Toscani

1. 1

   Clean, trim and devein the chicken livers and hearts and chop roughly.

2. 2

   Wash the salted capers with cold water and then leave them 15 minutes in a bowl with cold water. Pat dry and set aside.

3. 3

   Chop the onion finely.

4. 4

   In a pan, add the olive oil, onion and sage leafs. When the onion is translucent add the chicken livers and hearts, stir and allow to brown on all sides, about 4 minutes. Add the capers and the Vin Santo and stir to mix well. Simmer on low temperature about 10 minutes.

5. 5

   Remove from the heat, discard the sage leaves and process with an immersion hand blender.

6. 6

   Season with salt and pepper.

7. 7

   Cut Italian bread in slices, lightly toast them and spread the liver pate on the toasts and serve immediately.

8. 8

   Note 1: the liver pate can be made well in advance. Toast the bread when serving it.

9. 9

   Note 2: In Tuscany, the traditional pate made in the countryside is chopped by hand with a knife so it's more granulated. I blend it to get a smoother paste because I like it better this way. If you want a softer and more smooth paste, add 1 tablespoon of soft butter when processing the pate and blend more time.

* Per serving · 4 servings · Values may vary.