Crostini Toscani

The story

Crostini Toscani is rooted in Tuscany. Crostini toscani are rustic Tuscan toasts most famously topped with a savoury chicken-liver mixture. The dish belongs to a long rural tradition of using bread as a base for strongly flavoured, economical preparations that could begin a meal or accompany a larger spread. They are famous for a deep, earthy topping that contrasts with crisp grilled bread. Anchovy, capers or wine may be used to sharpen the liver mixture, preventing its richness from becoming flat. Crostini are a fixture of Tuscan antipasti and often appear alongside cured meats, cheeses and other small bites. The liver version gives a particularly clear link to cucina contadina, where little was wasted and inexpensive ingredients were treated with care.

Ingredients

• Main
• 116.67 g chicken livers350 g chicken livers, cleaned
• 0.33 piece onion1 small onion, finely chopped
• 0.33 piece celery stick1 celery stick, finely chopped
• 0.33 piece carrot1 small carrot, finely chopped
• 1 tbsp olive oil3 tbsp extra virgin olive oil
• 0.67 piece anchovy fillets2 anchovy fillets
• 0.33 tbsp capers1 tbsp capers, rinsed
• 26.67 ml vin santo or dry white wine80 ml vin santo or dry white wine
• 50 ml chicken stock150 ml chicken stock
• 10 g butter30 g butter
• 4 piece slices Tuscan bread12 slices Tuscan bread
• 0.17 tsp sea salt1/2 tsp fine sea salt
• to taste to taste black pepperblack pepper

Method

1. Soften soffritto

   Cook onion, celery and carrot in olive oil until soft.

   Look for: Vegetables should be tender, not browned hard. Tip: Chop finely for a better texture. Avoid: Rushing leaves raw sweetness.

2. Cook livers

   Add livers and cook until browned outside but still tender.

   Look for: Centres should be just cooked. Tip: Medium heat is safest. Avoid: Overcooked liver tastes bitter.

3. Deglaze

   Add wine and reduce by half.

   Look for: The pan should smell sweet and savoury. Tip: Scrape the pan well. Avoid: Do not leave harsh alcohol.

4. Season and simmer

   Add anchovy, capers and stock; simmer until moist but not wet.

   Look for: Mixture should be spoonable. Tip: Keep a little stockiness. Avoid: Dry topping will feel grainy.

5. Chop

   Pulse or chop with butter to a coarse spread.

   Look for: Texture should be rustic. Tip: Taste for salt after anchovy. Avoid: Do not puree to baby-food smooth.

6. Serve

   Toast bread and spread generously while warm.

   Look for: Bread should be crisp at edges. Tip: A final pepper grind lifts the richness. Avoid: Soft bread collapses.

Nutrition

per serving

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.