Crostini di Fegatini

Crostini di fegatini are the quintessential Tuscan antipasto — in Florence and the surrounding hills, no celebratory meal begins without them. The chicken liver pâté is enriched with vin santo and capers, giving it a balance of richness, sweetness, and brine. Records of this preparation date to Renaissance banquets, and the dish is still made in essentially the same way today.

Serves: 6 (as antipasto)

Ingredients

• 400g (14 oz) chicken livers, trimmed of sinew and bile ducts
• 1 small white onion, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 60g (4 tbsp) unsalted butter
• 2 tbsp (30ml) extra-virgin olive oil
• 100ml (0.4 cup) vin santo (or dry Marsala)
• 2 tbsp (30g) salted capers, rinsed and roughly chopped
• 4 anchovy fillets in oil, drained and minced
• Salt and black pepper
• 1 baguette or Tuscan loaf, cut into 1cm (0.4-inch) slices and toasted

Instructions

1. Pat chicken livers dry. Season with salt and pepper.
2. Heat olive oil and half the butter in a skillet over medium heat. Add onion and celery and cook 8 minutes until softened. Add garlic and cook 1 minute.
3. Increase heat to medium-high, add livers, and cook undisturbed 2 minutes until browned on the bottom. Flip and cook 2 minutes on the other side — they should be just pink inside.
4. Pour in vin santo and let it reduce almost completely, about 2 minutes, scraping up the fond.
5. Transfer the liver mixture to a cutting board. Add capers and anchovies. Chop everything together finely with a large knife — traditional versions are rough-textured, not smooth like pâté. (Alternatively, pulse very briefly in a food processor.)
6. Return to the pan with remaining butter and warm gently for 1–2 minutes, stirring to combine. Adjust salt.
7. Spread generously on warm toasted bread. Serve immediately.

Cook's Notes: The livers must retain a blush of pink at their centre — overcooked livers turn grainy and bitter. Traditional Florentine crostini di fegatini are spreadable but textured, not pureed smooth; embrace the rustic chop.