Directions
(Crostini with) Chicken liver pate are a legendary recipe of Tuscan cuisine, a great classic, the Italian version of the French paté.
The recipe is apparently simple, it’s nothing more than a mixture of meat, but where’s the difficulty?
This recipe is a veritable hallmark of Tuscan cuisine, appreciated for its simplicity, yet deeply satisfying depth of flavor. It is an amalgamation of ingredients and flavors that speak volumes about the region’s culinary and cultural past.
History
The origins of this dish are firmly rooted in the rural heritage of Tuscany. Farmers and workers, looking to use every part of the animals they raised, turned to offal such as chicken liver. Chicken livers were not just cheap; they were also rich in iron and protein, providing much-needed nutrients to the laborers.
In true Tuscan fashion, the seemingly humble ingredients were transformed into a culinary marvel. Combined with capers, anchovies, and onions, and cooked with local olive oil, the chicken livers formed a pate that was robust in flavor and highly nutritious.
This pate found its perfect companion in the form of crostini – slices of bread that were toasted or grilled to a crispy perfection. The contrast between the crisp bread and the creamy pate encapsulated a harmony of textures that is at the heart of many beloved Italian dishes.
De Re Coquinaria
The first documented evidence of a recipe resembling this iconic Tuscan dish can be found in “De Re Coquinaria” by Apicius, dating from the late 4th or early 5th century. This suggests that the roots of this recipe are steeped in history, enduring through the ages and becoming a timeless classic.
Despite its age-old roots, Tuscan Crostini with Chicken Liver Pate is anything but dated. It continues to be a beloved staple in Tuscan homes and is a dish that visitors to the region are urged to try. The authenticity of its ingredients and the integrity of its preparation are testament to the unchanging principles of Tuscan cuisine.
The preparation is quite simple, but don’t worry; we asked a great Florentine chef for the recipe, and he revealed all his tricks for preparing croutons with Tuscan liver paté. Enjoy!
Ingredients and doses
- 2 kg of chicken livers
- 1 white onion
- 3 cloves of garlic
- 2 slices of thickly cut rigatino toscano, a delicious pancetta
- 2 salted anchovy fillets
- 30 g of salted capers
- 150 g of butter
- 1 dl extra virgin olive oil
- 1 dl of vegetable broth
- ½ glass of marsala or brandy
- Salt and Pepper To Taste
How to prepare Tuscan chicken livers
Wash and drain the chicken livers well, soak the capers in plenty of water.
Chop the onion and garlic and brown it in the oil, add the rigatino and anchovy fillets, cook for a couple of minutes then add the chicken livers. Sauté for about ten minutes adding salt and pepper. Pour in the wine and let it evaporate, then pour in the broth and cook for about 15 minutes. When cooked, it will have to be almost without liquid, chop everything in the mixer adding the butter into small pieces.
The result should be a smooth spreadable sauce. Once the recipe is finished, spread them on slices of toasted Tuscan bread.
If you prepare large quantities, you can keep the liver pâté in an airtight jar and put it in the fridge, it will keep fresh and fragrant for 5-6 days.
Which wine goes well with Tuscan chicken liver croutons?
We choose a warm and sumptuous white wine such as Gewurztraminer from the Cobelli cellar. A wide-ranging white wine, son of the Dolomites, full of flowers, pepper and sweet notes that marry perfectly with the bitter taste of Tuscan croutons. If you want to combine a red, Brunello di Montalcino and Vino Nobile di Montepulciano are right for you.
If you prefer a cocktail, the Negroni is the right choice.
