Crostini di Fegatini
Author's Notes: Crostini di fegatini is a common antipasto offered at any Tuscan table. Fegatini comes from fegato, the Italian word for liver. This chicken liver pate is smooth and earthy, and enhanced by the very Italian additions of anchovies, capers and parmigiano reggiano. (Adapted from Food52)
Crostini di Fegatini Print Recipe
- 1 pound chicken livers
- 2 Tbsp LeRoux Olive Oil
- 2 Tbsp unsalted butter
- 2 shallots, thinly sliced
- 1 garlic clove, smashed
- 3 anchovy fillets
- 1 Tbsp capers, minced
- 5 sage leaves
- 2/3 cup dry white wine
- 1/2 tsp grated lemon zest
- 1/2 cup grated parmigiano reggiano
- 1 loaf Tuscan bread
- Rinse livers, trim any sinew and dry with paper towels.
- In a large skillet, melt butter and olive oil over medium-high heat. Add shallots, garlic, anchovies, capers and sage and saute until shallots are golden brown, about 5 minutes.
- Season the lives with salt and pepper and add to the pan. Cook on high heat until browned. Add half the wine and stir with a wooden spoon until wine is absorbed, breaking the livers up with the spoon. Add the remainder of the wine and repeat.
- Remove from heat and transfer the contents of the pan to the bowl of a food processor. Process until smooth, then add the lemon zest and cheese and process again. Season with salt and pepper.
- Slice bread into thick slices. Grill or toast, and drizzle with olive oil. Spread a generous layer of pate on each slice of toast. Top with a fresh herb, such as parsley or thyme, or with a leaf of fried sage.