Crostini di fegato - Liver patè crostini
I'll warn you first off that not everyone likes liver but these are quite good. I wasn't too fond of trying them when I first came to Tuscany, but they are a traditional dish found at all local restaurants serving authentic Tuscan food. And they are good, really .
Makes: 2 cups (30 servings)
- extra-virgin olive oil
- ½ medium onion, chopped
- 1 lb. chicken livers
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 tsp parsley, chopped
- 1 Tbsp tomato concentrate, diluted in 1 Tbsp water
- salt and pepper
- 1 tsp capers
- loaf of Italian bread, cut into diagonal slices and toasted slightly
- Cover bottom of medium saucepan with olive oil. Add onion and cook until translucent. Add clean liver pieces and cook at high heat for a few minutes. Once the liver is colored, lower heat to medium and add the celery, carrot, parsley and tomato concentrate (with water).
- Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.
- Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well.
- Spread the patè on the toasted bread slices and serve.