Authentic home cooking from Italy, with US measurements. 
Tuscan Chicken Liver Crostini
A classic that no Tuscan would ever leave off the table at Christmas (or on any other holiday or even regular day)! For the first time in Verona, I made this quintessential crostino, and what can I say... Sublime!
Tuscan Chicken Liver Crostini
A classic that no Tuscan would ever leave off the table at Christmas (or on any other holiday or even regular day)! For the first time in Verona, I made this quintessential crostino, and what can I say... Sublime!
Open in Cookpad AppSteps
- 1
Finely chop the carrots, celery, and onion.
- 2
Add the chopped vegetables to a nonstick skillet with olive oil. When they start to sizzle, add the chicken livers, cut into pieces.
- 3
Cook over very low heat until fully cooked, stirring occasionally.
- 4
Preheat the oven and prepare slices of bread for the crostini.
- 5
When the mixture in the skillet is ready, deglaze with white wine and let it cool.
- 6
Toast the bread in the oven until golden brown.
- 7
Place the chicken livers in a food processor with 4–5 anchovy fillets and a tablespoon of salt-packed capers. Blend until you reach the desired consistency.
- 8
Spread the mixture on the toasted bread and enjoy!
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