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Recipes

Crostini with Chicken-Liver Pate

Serves 4:

  • 1 pat of butter
  • 1 onion, chopped
  • sprig of parsley, chopped
  • half a stick of celery, chopped
  • half a carrot, chopped
  • 1 tablespoon of salted capers
  • anchovy filets
  • Tuscan bread
  • extra-virgin olive oil
  • 300 g chicken livers, chopped
  • 100 g chicken spleen, chopped
  • salt
  • black pepper

Crostini with chicken-liver pate are a classic component of the traditional Tuscan appetizer, the antipasto Toscano, which will also include bruschetta with fresh tomatoes and cured meats and salamis.
The chicken livers must be washed very well and the gall bladder removed. Some recipes for this pate include chicken spleens, which have become increasingly difficult to find.
Prepare the 'soffritto' by cooking the onion, celery, carrot and parsley in a little extra-virgin olive oil. When soft, add the chicken livers and the spleens and let simmer, stirring frequently. Sprinkle with salt and black pepper to taste and continue cooking for about 15 minutes. Add a little chicken stock if too dry.
Rinse the capers to remove the salt and squeeze to get rid of the water. Pour the cooked chicken livers along with their juices into a blender and add the capers, a few anchovies and a pat of butter. Blend until creamy.
Slice the bread, toast it and spread with the pate.