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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 almost 2 years ago
2 answers 534 views
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Ali
added almost 2 years ago

Dry.

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added almost 2 years 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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