Tuscan Black Crostini

by Marco Viani

Serves six people:

-Tuscan bread a couple of days old
-400gr(14oz) of chicken livers
-1 clove of garlic
-1 small red onion
-a few sage leaves
-100ml(1/2cup) of Vin Santo or white wine
-1 tsp of anchovy paste (to taste)
-60g (2oz) capers (dried if pickled)
-juice of half a small lemon
-vegetable or chicken broth
extra virgin olive oil

Put oil, garlic,sliced onion, livers,sage,salt and pepper in a covered skillet and cook slowly over a low heat for 15-20 minutes. Stir occasionally.

When done, chop with a knife. Return to the skillet over a low heat until it begins to stick slightly, then add the Vin Santo or white wine, and cook for 5 more minutes.

Chop the capers in a mixer and add to the mixture along with the anchovy paste (to taste), and leave to cook for another 3 minutes.

Squeeze in the lemon and cook for a further 2 minutes. if the mixture is too thick, add a little hot broth.
Slice the bread and dampen with the warm broth, then coat the surface with a layer of salsa.

Serve at room temperature.

It matches well with Supertuscan Wine

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