Make Ahead

Tuscan Chicken Liver Crostini (Crostini di Fegatini)

April  5, 2014
1 Ratings
  • Makes about 20 crostini
Author Notes

There are as many recipes for crostini di fegatini as there are cooks in Tuscany but the preparation is similar, with just a few personal tweaks here and there. Usually, salted anchovies, capers or both are present – they provide that trademark Tuscan saltiness.
The liquid used to cook the livers in and soften the pate can change from red wine to stock to water or – the one I prefer – vin santo, Tuscany's favourite dessert wine (marsala or sherry could be used instead). A good secret that a chef in Florence once let me in on is to add some walnuts to the livers – it lends the pate a nice, dark colour, as liver tends to cook to an unappealing greenish-grey colour.
Occasionally, a thicker pate might have the addition of white bread. And, more rarely, a soffritto of carrot, celery and onion makes its way into the mix. This later version is how Pellegrino Artusi instructs making these crostini in his 1891 cookbook, along with pancetta and dried porcini mushrooms – unorthodox ingredients now. It is a wonderful version, albeit more delicate than the flavourful, rustic one you'll usually see on tables today. Artusi's is chopped roughly with a mezzaluna, another part of the process that can change the appearance and texture of crostini di fegatini across Tuscan kitchens. Some like it smooth and some like it chunky. Some go half way.
You'll also find that often this pate is made with the addition of a few chicken hearts together with the livers, simply because they are often sold together. Waste not want not.
The classic Tuscan antipasto would not be complete without crostini di fegatini. Serve them together with a charcuterie platter, perhaps with some paper thin slices of prosciutto, finocchiona (a fennel seed studded large, soft salame) or other salumi and wedges of pecorino cheese. —Emiko

What You'll Need
  • 1 medium onion, chopped finely
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 anchovy filets, drained of oil
  • 5 capers, rinsed and pat dry
  • 1 pound (500 grams) of chicken livers, and the odd heart or few if you have them
  • 1/2 cup 125 milliliters vin santo (or sweet Marsala)
  • salt and pepper
  • 1 1 baguette or country loaf, sliced and dried out in the oven
  1. In a wide skillet, cook the onion gently in the olive oil and 1 tablespoon of butter until soft and translucent. Add the capers and anchovies and continue to saute until the anchovies melt down.
  2. Add the chicken livers (and hearts if using) and saute until browned on all sides, then add the vin santo. Cook on low, uncovered, for about 30 minutes, adding water if necessary to keep the mixture moist. Season with salt and pepper and add a tablespoon of butter.
  3. Transfer the hot mixture to a food processor or blender and blend until mostly smooth (or all smooth, if you prefer that consistency). You may need to add a bit of water to get the mixture to a paste-like consistency, depending on how much it has reduced during cooking.
  4. Place heaped tablespoons of the pate onto the bread and serve. These are undoubtedly best served warm but room temperature is fine too. If you prepare the pate ahead of time, simply warm up in a skillet (perhaps with a splash of water) until hot and serve.

See what other Food52ers are saying.

  • caro
  • Robert Wilkanowski
    Robert Wilkanowski
  • beejay45
  • sandra

5 Reviews

beejay45 April 16, 2020
I'm a big fan of chicken livers, and I've just been looking through your beautiful first book again. Love this recipe! Nice to find it in a printable format. ;)
caro July 12, 2015
Una meraviglia! I tried the crostini in a tuscan restaurant and have been looking for a recipe to do at home. This one is absolutely perfect!
Robert W. February 4, 2015
I tried this last weekend and it came out great...a new standard.
sandra April 9, 2014
Great recipe, remember as Tuscans never throw the bread out-dry sliced country bread is dipped in broth and then the warm pate' on top. Also leftover polenta fried is a a great base for the crostini!
Linda April 8, 2014
When I get the urge and have chicken livers I rely on my Mom's standard chopped liver recipe, which is delicious and homey but in no way exotic to me, nor as nuanced as this Tuscan beauty with its capers, anchovies and vin santo. However, in my opinion the texture of Mom's can't be beat. Why? Her old meat grinder. Most ingredients went into the grinder, including the egg and onion; salt and schmaltz came later, carefully folded in with a fork. There is a lightness as well as a creaminess to the texture where salt and pepper seem sprinkled on with each bite, rather than melted and stretched through heat and the food processor. And you know that after reading your Tuscan Chicken Liver Crostini recipe, there will soon be no chicken livers left in the meat section of my local grocery. I'm on my way there now!