Crostini di fegatini
Crostini di fegatini

Recipe, Liver paté, Crostini

The most classic Tuscan and indeed Florentine starter

Crostini di fegatini
This is the most classic Tuscan and Florentine starter. It’s eaten both in the home and out.

2 loaves for toasted bread slices
4 chicken livers
50g butter
½ an onion
1 tablespoon of capers
4 anchovy fillets
salt and pepper

Gently fry the onion in the butter, then add the chopped chicken livers and leave to cook for approx. half an hour. Take out the chicken livers and then add the capers and anchovy fillets and chop everything as finely as possible. Season and continue cooking, adding a little broth every now and again if the mixture becomes too dry. Spread the mixture on toasted pieces of bread which have been quickly dunked in the hot broth.
This dish has many variations. Pickled vegetables can be added or, for example, carrot, celery or tomato. One particularly popular variation uses chick livers and spleen. The recipe is more or less the same, but with approx. 150g of veal spleen and perhaps a glass of white wine or dry Marsala.