This favourite Tuscan antipasto is rustic, tasty, cheap and sensible (why throw away a perfectly good part of the chicken?) and it features on the menu of literally every trattoria in Tuscany, not to mention on the tables for every birthday, Christmas or other important family gathering in a Tuscan home.
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Crostini di Fegatini – Tuscan Christmas Chicken Liver Pate
- Total Time: 35 minutes
- Yield: 20 crostini 1x
Description
Crostini di Fegatini is a rustic and flavorful Tuscan chicken liver pate, perfect for spreading on toasted bread as a festive appetizer.
Ingredients
- 300 grams chicken livers, make sure the bitter gall is removed
- Optional: chicken hearts
- 1 slice pancetta, chopped
- 1 eschalot, finely chopped
- 1/2 stalk celery, finely chopped
- 1/2 carrot, finely chopped
- A handful of parsley, chopped
- 1 tbsp butter
- A glug of olive oil
- A pinch of salt
- Freshly ground black pepper, to taste
- 1/4 cup (60 ml) white wine
- 1 tbsp capers, rinsed
- 2-3 anchovy fillets
- 20 slices of baguette, toasted
Instructions
- Finely chop the eschalot, celery, carrot, and parsley. In a pan, sauté these with the chopped pancetta in butter and a glug of olive oil over medium heat. Season with a pinch of salt.
- When the vegetables are soft and golden, add the chicken livers (and hearts, if using) to the pan. Cook for about 5-7 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink inside.
- Add the white wine to the pan and let it simmer until it has mostly evaporated.
- Stir in the capers and anchovy fillets, cooking for another 2 minutes until the anchovies have dissolved into the mixture.
- Remove the mixture from the heat and allow it to cool slightly. Transfer to a food processor and blend until smooth. Adjust seasoning with salt and freshly ground black pepper to taste.
- Spread the liver pate onto toasted baguette slices and serve warm or at room temperature.
Notes
- Ensure the bitter gall is removed from the chicken livers to avoid a bitter taste.
- This pate can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve the crostini warm or at room temperature for best flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 80
- Sugar: 1
- Sodium: 180
- Fat: 5
- Carbohydrates: 6
- Fiber: 1
- Protein: 4
- Cholesterol: 50
If You Liked This Recipe, You’ll Love These
- Buttery Chicken Liver Paté
- Tuscan Meatballs in Tomato Sauce
- French Goat Cheese and Roasted Mushroom Crostini
- Ribollita – Tuscan Bread Soup
Frequently Asked Questions
What is the gall, and why must it be removed from the chicken livers?
The ingredient list specifically flags this: “make sure the bitter gall is removed.” The gall bladder, if nicked or left attached, releases bile that makes the entire pâté taste unpleasantly bitter. Ask your butcher to do it, or carefully trim the small greenish sac away before cooking.
What do the anchovies and capers contribute to the pâté?
Step 4 adds 2–3 anchovy fillets and 1 tbsp of rinsed capers to the pan and cooks them for 2 minutes until the anchovies dissolve into the mixture. They add a savory depth and mild brininess that is a hallmark of the Tuscan Artusi-tradition version rather than the plain liver flavor. 
Can I make the pâté ahead of time?
Yes — the notes say it can be made ahead and stored in the refrigerator for up to 3 days. Serve the crostini warm or at room temperature for the best flavor, spreading the pâté on the toasted baguette slices just before serving.
