Crostini ai Fegatini – A Traditional Tuscan Recipe

 crostini ai fegatiniCrostini ai Fegatini

Chicken liver crostini

Ingredients (serves 6)

• 350 g chicken livers
• ½ onion sliced
• ½ carrot chopped
• 3 tbs extra virgin olive oil
• 1 tbs capers
• 3 anchovy fillets
• ½ a glass of dry white wine
• vegetable broth or water
• 1 knob of butter
• 500 g Tuscan-type bread


This is also known as ‘Crostini Toscani’ and is the most traditional topping used in this region. It is similar to a patè. Sautè the onion and carrot in 3 spoonfuls of olive oil. Add the chicken livers. When
they start to brown, add the wine and let it evaporate. Then add a glass of broth or water, the capers and anchovies and let the mixture cook for around 20 minutes. Add the butter and process the mixture in a food processor. Add salt and pepper to taste. Slice and toast the bread then spread the mixture onto each crostino.


** Another version of this recipe is to add Vin Santo wine which is a typical Tuscan dessert wine instead of the white wine. **