The goodies you grabbed up last week. Shop now »
🔕 🔔

My Basket ()

All questions

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

B4c8dc94 b960 4b8f 8f59 95fd2eb4b3d9  fegatini img 0768 food52

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?

asked by mbobden over 1 year ago
2 answers 503 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago


9415f039 d6dc 487a 8dce 9ff4e97bf9ae  emiko davies new portrait
added over 1 year ago

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.