tuscan liver crostini crostini di fegatini toscani

Directions:

1. Clean, trim and devein the chicken livers and hearts and chop roughly.
2. Wash the salted capers with cold water and then leave them 15 minutes in a bowl with cold water. Pat dry and set aside.
3. Chop the onion finely.
4. In a pan, add the olive oil, onion and sage leafs. When the onion is translucent add the chicken livers and hearts, stir and allow to brown on all sides, about 4 minutes. Add the capers and the Vin Santo and stir to mix well. Simmer on low temperature about 10 minutes.
5. Remove from the heat, discard the sage leaves and process with an immersion hand blender.
6. Season with salt and pepper.
7. Cut Italian bread in slices, lightly toast them and spread the liver pâté on the toasts and serve immediately.
8. Note 1: the liver pâté can be made well in advance. Toast the bread when serving it.
9. Note 2: In Tuscany, the traditional pâté made in the countryside is chopped by hand with a knife so it’s more granulated. I blend it to get a smoother paste because I like it better this way. If you want a softer and more smooth paste, add 1 tablespoon of soft butter when processing the pâté and blend more time.