Crostini neri is a rustic Tuscan chicken liver pâté. You cook chicken livers gently in butter and boost the flavour with anchovies and capers. You then spread it on toasted crostini. It has a thicker texture than French pâté. And it is a fantastic addition to any antipasto course. But you can also enjoy it on its own with a nice glass of Tuscan red wine, such as a Chianti Classico.
Tuscan cuisine thrives on making the most of simple, locally sourced ingredients. Crostini neri dates back centuries to a time when no part of an animal went to waste. Farmers and cooks transformed inexpensive ingredients like chicken livers into delicious, nourishing meals. Over time, this dish became a staple of Tuscan antipasti platters. Today, it remains a favourite starter at both home-cooked meals and fine dining restaurants. In fact locals serve it at family gatherings, festive celebrations, and casual dinners.
However crostini neri’s secret ingredient is Vin Santo. This Tuscan sweet wine adds a subtle sweetness to the dish. But it also balances the saltiness of the anchovies. And the sharpness of the capers. If you can’t get Vin Santo, then you can use any dessert wine instead. But if you can, try and use the real thing for extra authenticity.
How to Make Crostini Neri
Making Crostini Neri at home takes less than an hour. Follow these steps for an authentic Tuscan experience:
- Prepare the chicken livers – Rinse them well and remove any connective tissue.
- Sauté the aromatics – Heat olive oil in a pan. Add chopped onion and garlic, cooking until soft and fragrant.
- Cook the livers – Add chicken livers to the pan and cook until browned but slightly pink inside.
- Deglaze with sweet wine – Pour in white wine and let it reduce, intensifying the flavours.
- Blend the mixture – Add capers, anchovies, and butter. Blend until smooth but still slightly textured.
- Toast the bread – Slice and toast Tuscan bread until golden.
- Assemble the crostini – Spread the warm pâté over the toasted bread and serve immediately.
Tuscany’s appetite for bold, unfussy ingredients extends well beyond chicken livers. The region has its own Italian tripe recipes too, including the lemon-finished trippa all’aretina from Arezzo.
Buon appetito! 🇮🇹
More Tuscany Recipes
- Tuscan Wild Boar Ragu – wide egg pasta with slow-cooked wild boar from the Tuscan hill towns.
- Pappa al Pomodoro – ripe tomatoes and stale bread cooked together into a thick soup. A summer classic.
- Fagioli all’Uccelletto – Tuscan baked beans with sage, garlic and tomato. A Florentine staple.
Crostini Neri
Equipment
- Chef Knife
- Peeler
- Wooden Spoon
- Saucepan
- Stick Blender
- Measuring Jug
Ingredients
- 2 tbsp butter
- extra version olive oil
- 1/2 onion (very finely chopped)
- half carrot (very finely chopped)
- celery (very finely chopped)
- 450 g chicken livers (cleaned)
- 3 large sage leaves ( finely chopped)
- sprig of rosemary (leaves picked and finely chopped)
- 100 ml Vino Santo or dessert wine
- 45 grams capers
- 15 grams anchovy filets (reserving 1-2 tbsps of oil)
- Chicken stock
- salt and pepper
- bread for crostini
Instructions
- Clean the chicken livers, cutting away and discard any sinews or blood vessels.
- Heat the butter and oil in a pan on a medium heat. When the butter has almost melted, add the soffrito and sauté until very soft.
- Add the chicken livers to the pan and cook until just pink in the middle. Around 5-6 minutes
- Add the vino santo and cook for a few minutes until it reduces.
- Add some chicken stock (or water), and season with salt and pepper. Then simmer on a low heat for about 20 minutes, or until the chicken livers are cooked through, and take the pan off the heat.
- Add the anchovies and capers, along with a tablespoon of the reserved anchovy oil, then blend with a stick blender to get a smooth purée. Adjust the seasoning. Feel free to add more anchovies or capers to your taste. And add some extra virgin olive oil or anchovy oil to get the consistency you want.
- Garnish with a drizzle of extra virgin olive oil and some whole capers, and the serve with crostini (or any toast or bread).
