CROSTINI TOSCANE … an Italian chicken liver pate

This summer I reached one of those milestone birthdays.   I was far from home and my husband and I celebrated my birthday with our Toronto family.   They made it a joyful time and I will be forever grateful for their thoughtfulness and their sense of the occasion.   I received the definitive Italian cookbook,  the flyleaf inscribed with beautiful thoughts from our step grand children and their partners.

The book is enormous,  promising many nights of bedtime reading.     Leafing through the pages I found the section on crostini recipes a chicken liver pate.  To my delight  two pages of recipes for me to try.    Crostini is an appetizer I like making in the fall and winter.  The rich flavours of wine , tomatoes, anchovies and capers combine beautifully with the chicken livers.

I’ve taken inspiration from the Silver Spoon Cookbook and  created  a new crostini recipe I call Crostini Toscane.   It’s easy to make and other than the chicken livers you should have everything  in your well stocked Italian Pantry.  It will keep several days refrigerated.  In fact, it tastes even better the next day.  Serve it with crackers or thick slices of Italian peasant bread.   It’s a lovely spread to have on hand to nibble on with a glass of red wine.

COSTINI TOSCANE  (serves 4 -I suggest you double it)

3 tbsp olive oil

1 medium red onion finely diced

2 tbsp anchovy paste or 4 anchovy fillets finely chopped

1 tbs. capers

1/2 pound chicken livers

1/2 cup dry red wine

2 tbsp. tomato paste

1 tbsp balsamic vinegar

1/4 tsp salt or to taste

A generous amount of freshly ground black pepper

(To serve sliced Italian Peasant Bread)

Saute olive oil, onions, anchovy, capers   until lightly brown.(above 5 min)  Stir in wine, tomato paste, balsamic vinegar, salt and pepper and increase heat to bring mixture to the boil.  Immediately reduce heat and simmer uncovered for about 15 minutes.  You need to reduce almost all the liquid.

Turn the mixture into your food processor fitted with chopping blade.  Process five or six times until chopped but not pasty.  Some lumps should remain.  You can serve this directly (still warm) or chilled.  It is even better the next day, so this is an ideal appetizer to make ahead of time.

A RECIPE FOR A HAPPY DAY AND CROSTINI TOSCANE
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Crostini is an appetizer I like making in the fall and winter. The rich flavours of wine , tomatoes, anchovies and capers combine beautifully with the chicken livers.
Ingredients
  • 3 tbsp olive oil
  • 1 medium red onion finely diced
  • 2 tbsp anchovy paste or 4 anchovy fillets finely chopped
  • 1 tbs. capers
  • ½ pound chicken livers
  • ½ cup dry red wine
  • 2 tbsp. tomato paste
  • 1 tbsp balsamic vinegar
  • ¼ tsp salt or to taste
  • A generous amount of freshly ground black pepper
  • To serve sliced Italian Peasant Bread)
Instructions
  1. Saute olive oil, onions, anchovy, capers until lightly brown.(above 5 min)
  2. Stir in wine, tomato paste, balsamic vinegar, salt and pepper and increase heat to bring mixture to the boil.
  3. Immediately reduce heat and simmer uncovered for about 15 minutes. You need to reduce almost all the liquid.
  4. Turn the mixture into your food processor fitted with chopping blade. Process five or six times until chopped but not pasty. Some lumps should remain.
  5. You can serve this directly (still warm) or chilled. It is even better the next day, so this is an ideal appetizer to make ahead of time.

 

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