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Authentic Tuscan Crostini Neri (Warm Chicken Liver Pâté with Capers and Anchovy on Toasted Bread)
The indisputable king of Tuscan antipasti: crusty rustic bread slices generously spread with a warm, deeply savory pâté of chicken livers simmered with onions, capers, anchovies, and Vin Santo.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
6
- Fresh chicken livers, trimmed and cleaned400 g
- Slices of rustic country bread, toasted12 pc
- Yellow onion, finely minced1 pc
- Capers, rinsed and minced2 tbsp
- Anchovy fillets in oil3 pc
- Dry white wine or Vin Santo60 ml
- Unsalted butter30 g
- Extra virgin olive oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Sauté minced onion in olive oil for 5 minutes until soft. Add anchovy fillets and let them melt into the oil.
5 min timer
2
Add cleaned chicken livers and sauté for 5-6 minutes until no longer pink inside. Deglaze with white wine and reduce for 2 minutes.
8 min timer
3
Stir in capers and butter. Transfer to a cutting board and finely chop with a chef's knife into a textured spreadable pâté. Spread warm over toasted rustic bread and serve.
6 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
280
Protein
19g
Carbohydrates
24g
Fat
12g
Allergens
GlutenMilkFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
