Recipe Overview
Classic Tuscan chicken liver crostini with capers and Marsala reduction. This completed page keeps the recipe beautiful for visitors and structured for Tuscany Cuisine search, menu building, and live inventory.
Why This Page Matters
This appetizer is now searchable, printable, scalable, and connected to the Menu Builder with embedded JSON blocks.
Connected Experience
Recipe content, nutrition, wine pairing, and inventory data are aligned in one consistent page structure.
Ingredients
- 450 g chicken livers, cleaned
- 180 g yellow onion, sliced
- 85 g capers, rinsed
- 10 g preserved anchovy fillets
- 227 g unsalted butter, divided
- 30 g brandy or cognac
- 150 g dry Marsala wine
- 227 g chicken demi-glace
- 2 g sea salt and white pepper
- 250 g baguette, sliced and toasted
Preparation
- Sauté onion in part of the butter until soft. Add cleaned chicken livers and cook until moisture evaporates and light caramelization begins.
- Stir in anchovies and capers. Deglaze with brandy or cognac and cook off the alcohol. Cool slightly.
- Blend the mixture with the remaining butter until smooth. Season and chill.
- Simmer demi-glace with Marsala until syrupy, then strain.
- Toast baguette slices, spread with pâté, garnish with capers, and drizzle with Marsala reduction.
Menu Builder Ready
This appetizer is wired with recipe metadata, menu card data, inventory mapping, and search metadata for the Tuscany Cuisine digital menu system.
Service Note
Prepare mise en place carefully and plate close to service for the best texture and presentation.
Search + Pairing Note
This page can now be found by recipe name, ingredient, nutrition value, protein, technique, and wine pairing.
| Calories | 340 kcal |
| Protein | 15 g |
| Carbohydrates | 5 g |
| Fat | 28 g |
| Fiber | 1 g |
| Cholesterol | 210 mg |
| Sodium | 620 mg |