Crostini with Chicken liver pâté
Crostini with Chicken liver pâté are a classic Tuscan appetizer. Served at room temperature or still warm, they are perfect to eat during an aperitif. Some will prepare their stir-fry with all sorts of smells: onion, celery, carrot, garlic and parsley, and they usually cut the livers. Some others add tomato sauce, without wine and capers. Others don’t add butter. Some families soak the bread in the broth before spreading the sauce on it.
But the one thing that all Crostini with Chicken liver pâté have in common is bread: peasant tradition dictates that this pâté should be spread on classic, well-toasted, unsalted Tuscan bread.
- 300 g chicken livers
- ½ red onion
- 4 tablespoons extra virgin olive oil
- ½ glass white wine
- 30 g capers
- Tuscan bread
1 Clean the chicken livers by removing the gall bladders. Wash them in running water and dry them.
2 Thinly slice the onion and let it simmer in a pan with oil. When it starts to brown, add the whole livers and a bit of salt. Let them cook for around 15 minutes.
3 Once they are almost cooked, add the white wine and let it evaporate. Cook over a medium heat.
4 Place the livers in a food mill, add a handful of capers, and mince it all until the mixture turns into a cream.
5 Prepare some slices of toasted and buttered Tuscan bread and spread the chicken liver sauce on them.