📝 About This Recipe
Crostini Neri, or 'Black Crostini,' is the quintessential Tuscan appetizer, a rustic and deeply savory chicken liver pâté that graces every traditional holiday table from Florence to Siena. This recipe balances the mineral richness of fresh chicken livers with the briny pop of capers and the umami depth of anchovies, simmered slowly in Vin Santo. It is a sophisticated, earthy spread that captures the heart of Italian farmhouse cooking, offering a velvety texture and a complex flavor profile that is truly unforgettable.
🥗 Ingredients
The Liver Base
- 500 grams Chicken livers (cleaned, trimmed of connective tissue and bile ducts)
- 4 tablespoons Extra virgin olive oil (high quality Tuscan oil preferred)
- 30 grams Unsalted butter (cold and cubed)
The Soffritto and Aromatics
- 1 medium Red onion (very finely minced)
- 1 small Carrot (finely minced)
- 1 small Celery stalk (finely minced)
- 3-4 pieces Fresh sage leaves (whole)
The Flavor Finishers
- 3-4 pieces Anchovy fillets (packed in oil)
- 2 tablespoons Capers (rinsed and squeezed dry)
- 1/2 cup Vin Santo (or a dry white wine like Vernaccia)
- 1/2 cup Chicken stock (warm, low sodium)
- to taste Salt and freshly ground black pepper
The Crostini
- 1 loaf Tuscan bread or Baguette (sliced into 1/2 inch rounds)
👨🍳 Instructions
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1
Begin by meticulously cleaning the chicken livers. Remove any green spots or tough connective tissue, then rinse them under cold water and pat them very dry with paper towels.
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2
In a large skillet or wide saucepan, heat the olive oil over medium-low heat. Add the minced onion, carrot, and celery (the soffritto) along with the sage leaves.
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3
Sauté the vegetables slowly for about 10-12 minutes until they are soft and translucent, but not browned. This slow cook develops the sweetness necessary to balance the liver.
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4
Increase the heat to medium and add the chicken livers to the pan. Brown them for about 5 minutes, turning occasionally, until they are colored on the outside but still slightly pink in the center.
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5
Pour in the Vin Santo (or white wine). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine bubble and reduce by half.
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6
Add the anchovy fillets and capers to the pan. Stir them in, mashing the anchovies with your spoon until they melt into the sauce.
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7
Pour in the warm chicken stock. Reduce the heat to low, cover partially, and simmer for 15-20 minutes. Most of the liquid should be absorbed, but the mixture should remain moist.
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8
Remove the sage leaves and discard them. Transfer the entire mixture to a cutting board and chop by hand with a mezzaluna or large chef's knife for a traditional rustic texture, or pulse briefly in a food processor for a smoother finish.
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9
Return the chopped mixture to the warm pan (off the heat). Stir in the cold butter until melted; this adds a luxurious sheen and silky mouthfeel.
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10
Taste and adjust seasoning with salt and plenty of black pepper. Remember that the anchovies and capers are salty, so go easy on the added salt.
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11
Lightly toast the bread slices. For the most authentic experience, dip one side of the bread briefly into warm chicken stock before spreading the pâté.
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12
Spread a generous tablespoon of the warm liver mixture onto each slice of bread and serve immediately while the topping is still warm.
💡 Chef's Tips
For the best flavor, use fresh, high-quality livers; they should be shiny and deep red, never dull or grey. If you find the liver flavor too intense, soak the raw livers in milk for 30 minutes before cooking to mellow them out. Never boil the pâté once the butter is added, as it may break the emulsion and become greasy. Authentic Tuscan bread is salt-less, so if using a standard baguette, adjust your salt seasoning in the pâté accordingly. Leftover pâté can be stored in a jar topped with a thin layer of melted butter or olive oil to prevent oxidation for up to 3 days.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Vin Santo or a bold Chianti Classico to cut through the richness. Pair with pickled red onions or cornichons for a bright, acidic contrast. Include these on a larger antipasti platter with Prosciutto di Parma and aged Pecorino Toscano. For a festive touch, garnish each crostino with a single small caper or a tiny sprig of fresh parsley.