Zuppa Toscana - Tuscan Soup: Recipes from Italy's Tuscany central region!

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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 good.

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
  1. 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).
  2. Continuing cooking at medium heat until there is no more blood visible. Remove from heat and add salt and pepper to taste.
  3. Let cool. Once almost cold, place everything into blender, adding the capers at this point, and blend well.
  4. Spread the patè on the toasted bread slices and serve.

Buon appetito!

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