Crostini with chicken livers are a classic Tuscan appetizer. Made with crispy rustic bread and soft, flavorful chicken livers, they are enriched by the salty taste of anchovies and enhanced by the delicacy of spring onion. An irresistible combination of flavors that pairs perfectly with a glass of white wine. The dish is further enriched by a hint of butter, a pinch of salt, a sprinkle of pepper, and a touch of rosemary for an even more intense taste.
In a small pan, sauté the chopped spring onion in a little butter and add the cleaned, washed, and chopped chicken livers; moisten with wine and let it evaporate; add salt and pepper and continue cooking for another two minutes, stirring constantly
Add the cleaned and chopped anchovies, mix well, and remove from heat
Spread the mixture on the slices of bread
Place crossed sprigs of rosemary on the bottom of the serving dish, arrange the crostini on top, and serve
Pan
Wooden Spoon
Cutting Board
Italia, Toscana
| Energy (kcal) | 162.39 |
| Carbohydrates (g) | 20.2 |
| of which Sugars (g) | 1.32 |
| Fat (g) | 2.71 |
| of which Saturates (g) | 0.85 |
| Protein (g) | 14.99 |
| Fiber (g) | 1.34 |
| Sale (g) | 0.25 |
