📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this traditional 'Crostini Neri,' a cornerstone of Italian antipasti. This recipe transforms humble chicken livers into a silky, savory pâté enriched with aromatic vegetables, salty capers, and a splash of fortified wine. It is a sophisticated balance of earthy, umami-rich flavors and the satisfying crunch of olive oil-toasted baguette.
🥗 Ingredients
The Liver Base
- 1 lb Chicken livers (cleaned, trimmed of connective tissue, and patted dry)
- 4 tablespoons Unsalted butter (divided into two portions)
- 2 tablespoons Extra virgin olive oil (high quality)
Aromatics & Flavorings
- 1 small Yellow onion (finely minced)
- 2 Garlic cloves (minced)
- 1 tablespoon Capers (rinsed and chopped)
- 2-3 Anchovy fillets (packed in oil, finely mashed)
- 4-5 Fresh sage leaves (finely chopped)
- 1/4 cup Vin Santo or Dry Sherry (for deglazing)
- 1/4 cup Chicken stock (low sodium)
The Bread & Garnish
- 1 loaf Baguette or Ciabatta (sliced into 1/2 inch rounds)
- to taste Sea salt and Black pepper (freshly cracked)
- 1 tablespoon Fresh parsley (finely chopped for garnish)
- 4-5 Cornichons (thinly sliced for garnish)
👨🍳 Instructions
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1
Begin by preparing the chicken livers. Rinse them under cold water, remove any green bile spots or tough sinews with a sharp knife, and pat them thoroughly dry with paper towels.
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2
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until the butter begins to foam.
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3
Add the minced onion to the skillet. Sauté for 5-7 minutes until translucent and soft, but not browned.
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4
Stir in the garlic, chopped sage, and mashed anchovies. Cook for another 2 minutes, using your spoon to break the anchovies down until they 'melt' into the oil.
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5
Increase the heat to medium-high and add the chicken livers to the pan in a single layer. Sear them for about 2-3 minutes per side until browned on the outside but still slightly pink in the center.
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6
Pour in the Vin Santo or Sherry to deglaze the pan, scraping up all the flavorful brown bits (fond) from the bottom. Let the alcohol reduce by half.
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7
Add the chopped capers and the chicken stock. Reduce the heat to low and simmer gently for 5 minutes until the liquid has thickened slightly.
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8
Remove the pan from the heat and let the mixture cool for a few minutes. Transfer the contents to a food processor.
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9
Pulse the mixture until you reach your desired consistency. For a rustic Tuscan style, leave it slightly chunky; for a French-style mousse, process until completely smooth.
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10
While the mixture is still warm, add the remaining 2 tablespoons of butter and pulse once more to incorporate. Season generously with salt and pepper to taste.
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11
Preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet, brush lightly with olive oil, and toast for 5-8 minutes until golden and crisp.
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12
Spread a generous tablespoon of the warm liver mixture onto each toasted crostini. Garnish with a sprinkle of fresh parsley and a slice of cornichon or an extra caper.
💡 Chef's Tips
Don't overcook the livers; if they become grey and rubbery, the pâté will be grainy rather than creamy. Soaking the raw livers in milk for 30 minutes before cooking can help mellow out any overly metallic or bitter flavors. The anchovies are essential for 'umami' depth—they won't make the dish taste like fish, but they add a necessary savory backbone. Always taste for salt at the very end, as capers and anchovies already provide a significant amount of sodium. This pâté tastes even better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Pair with a glass of chilled Vin Santo or a bold Tuscan Chianti Classico. Serve alongside a bowl of Castelvetrano olives and some pickled red onions to cut through the richness. Accompany with a simple arugula salad dressed in a bright lemon vinaigrette. For a holiday spread, add a small dollop of fig jam on top of the liver for a sweet and salty contrast.