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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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.
Some pillow talk with a local dietitian.
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