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

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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
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Ali
added over 1 year ago

Dry.

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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.

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