The Tuscan antipasto is generally a tray with a selection of processed meats, cheeses and crostini of all types – among which the Tuscan chicken-liver or ‘black’ crostini always take pride of place. No Tuscan antipasto is complete without them. While chicken livers are the principal ingredient of the paté, the original recipe calls for a host of others that add flavour and verve to the mix. The paté is spread on bread, for a canapé so irresistible that you’ll want enjoy it at home too. So . . . we give you the original recipe for Tuscan ‘black’ crostini!
Ingredients (original recipe)
500 grams chicken livers
1 stalk celery
1 glass white wine
4 anchovy filets
1 tablespoon salted capers
Finely chop the carrots, celery, and onion and sauté lightly in 2 tablespoons of extra virgin olive oil.
Cut the chicken livers into pieces and add to the pan. Sauté until golden on all sides. Pour in the white wine and continue cooking until the wine has evaporated and the livers are cooked through.
Blend the liver mixture, the anchovies and the washed and dried capers in a food processor.
For an extra touch: add a drop of hot chicken broth for a creamier paté.
Spread the paté on Tuscan bread, and serve!
The strong, distinctive taste of these Tuscan ‘black’ crostini is inimitable! Learn all the tricks for making these delicious morsels at a cooking demo during your vacation!