Chicken liver crostini are a classic toscano appetizer. Prepared with crunchy rustic bread and soft, flavorful chicken livers, they are enriched by the salty taste of anchovies and enhanced by the delicacy of the spring onion. An irresistible combination of flavors that pairs perfectly with a glass of white wine. Everything is rounded out by a note 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, lightly brown the chopped spring onion in a little butter and add the cleaned, washed chicken livers cut into pieces; splash with the wine and let it evaporate; season with salt and pepper and, stirring constantly, cook for another two minutes.
Add the cleaned, chopped anchovies, mix well and remove from the heat.
Spread the mixture over the slices of bread.
Arrange crossed sprigs of rosemary on the bottom of the serving plate, place the crostini on top and serve.
Pan
Wooden spoon
Cutting board
Italy, 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 |
