Description
Crostini di Fegatini is a rustic and flavorful Tuscan chicken liver pate, perfect for spreading on toasted bread as a festive appetizer.
Ingredients
Units
Scale
- 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 tablespoon butter
- A glug of olive oil
- A pinch of salt
- Freshly ground black pepper, to taste
- 1/4 cup white wine
- 1 tablespoon 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