A question about a recipe: Tuscan Chicken Liver Crostini (Crostini di Fegatini)

I have a question about the recipe "Tuscan Chicken Liver Crostini (Crostini di Fegatini)" from Emiko. To sub Marsala would you use sweet or dry?

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  • Posted by: mbobden
  • June 16, 2015
  • 906 views
  • 2 Comments

2 Comments

Emiko June 17, 2015
It's to substitute vin santo, which is Tuscany's favourite dessert wine so I intended a sweet Marsala (will update recipe right after this!). The sweetness goes well with the earthiness of the chicken liver.
 
Ali June 17, 2015
Dry.
 
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