Crouton with Tuscan liver

The liver crostini are a classic Tuscan appetizer and are part, together with the cold cuts (salami, finocchiona, raw ham) and cheese (pecorino senese) of the Tuscan appetizer classically served at the restaurant. Sometimes there may also be bruschetta with tomato, croutons with beans and new oil ... but those listed are essential to have a Tuscan appetizer worthy of the name.

The liver pate is also a classic sauce for croutons both in the case of aperitifs with friends and during festive dinners (in Tuscany) and can be served at room temperature or kept warm with the special stove.





  • 300/350 grams of chicken livers
  • 1/2 onion
  • 1 piece of butter
  • extra virgin olive oil
  • sage
  • 2 anchovies
  • a handful of salted capers
  • 4 fingers of wine
  • a little broth (better if chicken)
  • sale
  • baby
  • bread according to liking (Tuscan bread or baguette)


Put the oil and butter in a pan (preferably earthenware). Add the coarsely chopped onion and brown it; in the meantime, clean and wash the livers well. Add the sage and livers. Cook with the lid on first to release the cooking water from the livers, then add the wine . Continue cooking for about 15 minutes, also adding a little broth . When cooked, add the desalted capers and the anchovies cleaned of the bone. The livers are ready, ready to be cut coarsely with the crescent or to be put in the mixer according to preference; in the first case not much liquid will be needed, in the second yes.

Probably in the peasant culture of the time, the crostini were made with coarsely chopped livers with the crescent; in modern times, however , liver pate is generally served reduced in cream .

The Tuscan peasant tradition would like this warm sauce, spread on slices of Tuscan silly bread (or unsalted) toasted and soaked on one side only (the one placed on the plate) in the broth. Let's compose the Tuscan crostino.





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