Easy ingredients and an assault of the senses are found the typical Tuscan “crostini”, which has a quick preparation that will please every palate.
The crostini made with chicken livers, are the most important in the Tuscan starters along with “bruschetta” made with tomatoes and and those with some local cold cuts.
Nowadays, there are many variations of Tuscan crostini which was made by our grandmothers who handed down their secret ingredients to new generations.
The main ingredient is chicken liver, cleaned and without the bile, (some combine it with some chicken spleen or with a bit of an alcoholic beverage, for example Marsala).
Tuscan crostini, the original recipe
The inventor of this recipe is Pellegrino Artusi, the famous gourmet and author of “L’arte di cucinare e mangiare bene” (the art of cooking and eating well), the first recipe book of the Italian cuisine.
The distinctive trait of this book is that most of the recipes remain local and even as time goes on, they remain at the base of Italian cuisine.
In the Artusi book we find the original recipe, which can be summed up in a few steps:
- Dip the chicken livers in a container of water and clean them without breaking them.
- Make a chopped up mixture with shallots, some fat from ham, parsley, celery, carrot, a tablespoon of oil and a bit of butter, salt and pepper.
- When half-cooked, take out the livers. Finely, chop them together with three pieces of previously soaked and dried mushrooms in a bit of water.
Put them back on the fire in the same pan and then combine the broth, finish cooking them and make sure that it is as creamy as possible so you can easily spread it.
Before serving, add a sprinkling of fine breadcrumbs and a bit of lemon juice.
Crostini: bread and wine
The crostini with chicken liver is a delicacy, even more so if we carefully choose the bread to be toasted on: you must use a classic Tuscan bread. A bit of advice: choose a fine Tuscany Chianti or a Brunello di Montalcino.