Chicken Liver Crostini
Florentine classic—silky spread on warm grilled bread.
Start Elegant, Start Italian
The appetizer is the first taste of your cuisine—it sets expectations. Choose dishes that highlight excellent olive oil, seasonal produce, and clean technique. Balanced textures and temperature contrasts turn simple ingredients into an elegant opening.
- Chicken liver crostini
- Shaved baby artichokes with Grana Padano & EVOO
- Fettunta (Tuscan grilled bread)
- Grilled calamari
- Smoked herring
- Baccalà mantecato
- Fried polenta with smelts
How to Build an Antipasto Platter
- Choose your mix (3–5 items): one creamy (e.g., baccalà mantecato or soft cheese), one crunchy (grissini or crostini), one seafood/meat (grilled calamari, prosciutto), one bright veg (artichokes, pickled peppers).
- Prep components: slice bread and grill for crostini/fettunta; cut lemons; pick herb leaves; warm anything served hot.
- Arrange: use a large board/platter; group by type; use small bowls for oily or loose items; leave negative space.
- Season & finish: drizzle excellent EVOO; add lemon wedges, cracked pepper, and sea salt. Garnish with parsley or chives.
- Serve: add small forks and spoons; refresh bread as needed and pair with a crisp Italian white or sparkling.
Grilled Calamari
Char, lemon, and parsley keep it bright and tender.
Baccalà Mantecato
Venetian whipped salt cod, perfect with polenta chips.
Recipe: Chicken Liver Crostini (Crostini di Fegatini)
Ingredients
- 400 g chicken livers, trimmed
- 1 small onion, finely diced
- 1 small carrot & 1 celery stalk, finely diced
- 2 tbsp capers, rinsed
- 2 anchovy fillets (optional, traditional)
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 4–5 sage leaves
- 60 ml white wine or Vin Santo
- Sea salt & black pepper
- 1 baguette or Tuscan bread, sliced & grilled for crostini
Method
- Soffritto: Warm olive oil with butter in a pan; sweat onion, carrot, celery and sage until soft.
- Cook livers: Add livers; season lightly; cook over medium-high until browned outside but still pink inside.
- Deglaze: Add wine (or Vin Santo) and let it reduce; stir in capers and anchovy, cook 1–2 minutes.
- Pulse: Transfer to a processor and pulse to a coarse spread; adjust seasoning with salt & pepper.
- Serve: Spoon warm spread on grilled crostini; finish with a drizzle of EVOO and cracked pepper.
Nutrition (approx. per crostino):
170 kcal; 9 g fat (3 g sat); 12 g carbs; 1 g fiber; 1 g sugar; 9 g protein; 260 mg sodium.
Values are estimates and vary by ingredients.
Values are estimates and vary by ingredients.
Recipe: Grilled Calamari with Lemon & Parsley
Ingredients
- 700 g cleaned calamari (tubes & tentacles), patted dry
- 2 tbsp extra virgin olive oil, plus more to finish
- 1 garlic clove, finely grated
- 1 tsp lemon zest
- Pinch red chili flakes
- Sea salt & black pepper
- 2 tbsp lemon juice
- 2 tbsp chopped flat-leaf parsley
Method
- Marinate: Toss calamari with oil, garlic, lemon zest, chili, salt and pepper; rest 10–15 minutes.
- Grill: Heat grill or grill pan very hot. Grill 1–2 minutes per side until just opaque and lightly charred.
- Dress: Toss with lemon juice, a splash of oil and parsley. Adjust seasoning.
- Serve: Enjoy immediately with lemon wedges—also great over arugula or on crostini.
Nutrition (approx. per serving):
220 kcal; 8 g fat (1.5 g sat); 2 g carbs; 0 g fiber; 0 g sugar; 28 g protein; 380 mg sodium.
Values are estimates and vary by ingredients.
Values are estimates and vary by ingredients.
Recipe: Baccalà Mantecato
Ingredients
- 400 g dried salt cod, soaked 24–48 h (change water often)
- 1 bay leaf & 1 garlic clove
- 120 ml extra virgin olive oil (approx.)
- 60–90 ml warm poaching liquid
- Lemon juice; sea salt & black pepper
- Chopped parsley to finish
- Grilled polenta chips or crostini, to serve
Method
- Poach: Simmer soaked cod gently with bay & garlic 8–10 minutes; drain (reserve liquid).
- Clean: Remove skin/bones; flake warm fish.
- Emulsify: Beat while drizzling in olive oil; loosen with warm poaching liquid until silky.
- Finish: Season with lemon, pepper and a touch of salt; fold in parsley and serve on polenta or crostini.
Nutrition (approx. per serving):
180 kcal; 12 g fat (2 g sat); 2 g carbs; 0 g fiber; 0 g sugar; 16 g protein; 480 mg sodium.
Values are estimates and vary by ingredients.
Values are estimates and vary by ingredients.
FAQ
Balance of textures, temperatures, and flavors—let great ingredients shine.
For a seated dinner: 3–5 small bites (120–180 g). Cocktail style: 6–8 pieces.
Yes—gluten-free, vegetarian, dairy-free options are easy to build into the menu.
Try Vermentino, Verdicchio, Prosecco/Franciacorta, or light reds like Chianti Classico.