Chicken Liver Crostini

Ingredients

• 1 lb chicken livers, cleaned
• 1 large yellow onion, sliced
• 3 oz capers, rinsed
• 2 preserved anchovy fillets
• 8 oz unsalted butter, divided
• 1 shot brandy or cognac
• 1 glass dry Marsala wine
• 8 oz chicken demi-glace
• Sea salt & white pepper
• Baguette, sliced & toasted

Preparation

Sauté onion in 4 oz butter until soft. Add cleaned chicken livers and cook until moisture evaporates and light caramelization begins. Stir in anchovies and capers; deglaze with brandy and cook off the alcohol. Cool slightly.

Blend the mixture with the remaining butter to a smooth pâté. Season and chill. In a small pan, simmer demi-glace with Marsala until syrupy; strain.

Toast baguette slices, spread with pâté, garnish with extra capers, and drizzle the Marsala reduction. Serve warm for the authentic Tuscan experience.

🍷 Wine Pairing

Bisol Jeio Prosecco Brut — bright citrus and fine bubbles lift the richness of the pâté and balance the sweet Marsala glaze.

Shop Bisol Jeio at Wine.com Affiliate link (thanks for supporting Tuscany Cuisine)

Nutrition Facts (per serving, approx.)