Crostoni with liver

A hot hors-d’oeuvre with entrails, a typical dish in central Italy, in particular in Tuscany. Use liver from freshly slaughtered chickens and serve on thick slices of traditional Tuscan bread.
35 min
0 People
35 min
INGREDIENTS for 0 people
  • 8 slices rustic, country-style bread
  • 7 oz chicken livers
  • 1 ½ oz celery
  • 1 ¾ oz carrot
  • 1 oz onion
  • ½ cup white wine
  • 3 ½ tablespoons extra virgin olive oil
  • ¾ oz butter
  • 3 ½ oz fresh tomatoes
  • salt and pepper to taste
  • 2 salted anchovies
  • 1 sprig thyme

Step 1

Finely chop onion, celery and carrot, brown in a large pan in oil and butter, Stir occasionally.

Step 2

When softened, add chicken livers after removing the green bile sac and brown them fro a few minutes.

Step 3

Add white wine and allow it to evaporate over the heat.

Step 4

Add fresh diced tomatoes, thyme, and cook after seasoning with salt and pepper. Place the lid on the saucepan as the cooking continues.

Step 5

Slice the bread, sprinkle the surface with olive oil and toast in oven for a few minutes.

Step 6

Mash the livers so that they become creamy and can be spread evenly on each slice of bread, or if you prefer, chop the livers into biggish pieces with a knife and place these pieces on each slice of bread.

Step 7

Arrange the ‘crostoni’ (bread slices) on a plate and serve hot.