Recipes of the tradition: Tuscan crostini neri

Tuscan crostini, also known as crostini neri (black), are the Tuscan appetizer par excellence. Exceptionally tasty, they are perfect for all seasons as they can be consumed both warm and cold, and are perfect for a light aperitif with a glass of good red wine, or as a snack before a meal.

These crostini consist of roasted bread with paté of chicken liver, a part of the animal that is often discarded. Instead, the Tuscan peasants, always ready to economize, have created this mouth-watering dish so as not to throw anything away.

In most Florentine families, black crostini are served as appetizers at Christmas, Easter and any get togheter occasion. The chicken liver paté, traditionally spread on bread, also goes very well with voulevant, and even better, with fried polenta. A real delicacy!

If you haven't done it already, you just have to try to prepare this traditional Tuscan appetizer to satisfy everyone, among the family and friends.

 

TUSCAN CROSTINI NERI RECIPE

 

INGREDIENTS

chicken livers 350 gr

½ onion

2 tablespoons of butter

2 sage leaves

1 tablespoon of unsalted capers

3 anchovy fillets or 1 teaspoon of anchovy paste

White wine

¼ glass of chicken broth

olive oil

salt and pepper

Tuscan bread

 

PREPARATION

Chop the onion and brown in a pan with 2 tablespoons of oil and 2 tablespoons of butter.

Add the livers cut into small pieces and the sage then cook for 15 minutes, gradually blending with the white wine.

Remove from the heat and blend the livers together with capers and anchovies. Put the paté back on the heat for 10 minutes, sprinkling with the broth and adding salt and pepper to taste. When the paté has thickened, remove from the heat and let it cool a bit before spreading it on the roasted bread.

 

COOKING TIP: Anyone wishing to give the crostini a more delicate and creamy flavor will want to blend more finely the paté, remove wine and sage from the ingredients and replace the broth with milk.

 

Buon appetito!