• Pasta Grammar

Crostino Toscano | Authentic Italian Liver Bruschetta

This pâté pairs a strong-flavored chicken liver with an equally strong sauce to balance the flavor. Even those who are normally turned off by the taste of liver might enjoy this Tuscan spread!


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Crostino Toscano

Watch the Pasta Grammar video where we make this recipe here:




Serves 6-8.


For this recipe, you will need:

- 1/2 tbsp (7g) unsalted butter

- 1 tbsp (15ml) extra virgin olive oil

- 1/4 white onion, chopped

- 2-3 fresh sage leaves

- 5.5 oz (150g) chicken liver, cubed

- 2-3 cups chicken stock (the amount needed will vary)

- 1/4 cup (60ml) red wine

- Salt

- 2 tbsp (15g) capers, diced

- 2 anchovies, chopped

- Bread for serving



Add the butter and olive oil into a small saucepan over medium heat. When the butter has melted, add the onion and sage. Sauté for 2-3 minutes or until the onion is tender and slightly transparent.



Add the chicken liver and sauté until lightly browned on all sides. Meanwhile, in a small saucepan, warm the chicken stock over low heat.



When the liver is browned, add the wine and bring to a simmer. Cook for 3-5 minutes or until the smell of alcohol has evaporated.



Ladle in just enough of the warm chicken broth to submerge the liver. Bring to a simmer, cover, and cook for 25 minutes.


Add the diced capers and anchovies. Blend the sauce until it becomes a smooth, even spread.



Serve warm on a piece of fresh bread. Buon appetito!





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