Photograph of the finished Crostini toscani

Italy · Bánh mì nướng phết gan gà Crostini toscani

Crostini toscani

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken giblets Chicken giblets 1.8 lb
  • Photograph of Bread Bread 4 loaves
  • Photograph of Shallots Shallots 2
  • Photograph of Red wine Red wine 1 ⅛ cups
  • Photograph of Salted anchovies Salted anchovies 2.8 oz
  • Photograph of Caper buds Caper buds 2.8 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Sage leaves Sage leaves 24 leaves
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Soak the chicken liver in cold water for 20 minutes, then remove all the white tendons and the gallbladder.
  2. 2 Sauté the shallots and sage in olive oil for 8 minutes, then add the liver and sear for 4 minutes.
  3. 3 Pour in the red wine and simmer for 5 minutes until the liquid evaporates; the liver should still be pink inside at this point.
  4. 4 Add the salted anchovies and capers, then chop them finely with a knife on a cutting board instead of using a food processor.
  5. 5 Chopping the mixture with a knife will remove any remaining particles, and blending it in a machine will result in a smooth pâté and the loss of the characteristic Toscana crostini.
  6. 6 Mix softened butter into the mixture until it coats the bread, then spread it on toasted bread and sprinkle with pepper.
Start cooking