TUSCAN CHICKEN LIVER CROSTINI
Crostini di fegatini – chicken liver paté served on toasted bread slices - is Tuscany's signature antipasto. A fixture on trattoria menus and a must-have at family gatherings, its earthy flavor unfurls the richness of liver, saltiness of anchovies and capers, and a touch of sweetness from Marsala wine. The crostini may be served warm or at room temperature. You can make the chicken liver paté a day ahead and then rewarm with a bit of broth or bring to room temperature before serving.
Makes about 24 crostini
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
¼ cup drained capers
3 anchovies, drained and rinsed
3 tablespoons finely chopped sage
1 pound chicken livers, trimmed of fat and membrane, halved
2/3 cup sweet Marsala wine
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 baguette, cut into slices ½-inch thick
Pecorino Romano cheese, for garnish
Finely chopped parsley, for garnish
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Do not let the onion brown.
Increase the heat to medium-high and stir in the capers, anchovies and sage. Once the anchovies begin to break down, add the chicken livers. Cook, stirring occasionally, until browned, about 5 minutes. Add the Marsala, season with salt and pepper, and cook until the Marsala is reduced by half. Stir in the butter, remove from the heat and let cool.
Preheat an oven to 375°F.
Arrange the baguette slices on a baking sheet. Brush the tops with olive oil. Toast the slices until golden,
8 to 10 minutes. Remove from the oven and let cool.
When the chicken livers have cooled slightly, transfer the mixture to a food processor and blend until smooth (if a few chunks remain, don’t sweat it). You may need to add a few spoonfuls of water to achieve a paste-like consistency.
Top each baguette slice with a generous tablespoon of the liver mixture. Garnish with a shaving of Pecorino (use a vegetable peeler or the slicing blade of a box grater for this) and a sprinkle of chopped parsley.