Crostini Neri
A rustic Tuscan pâté of chicken livers flavoured with anchovies and capers traditionally served on toasted crostini.
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).