Crostini di Fegatini
This is a staple of Tuscan tables, relying on the contrast between the rough, toasted bread and the dense, iron-rich spread. It is a dish that rewards patience during the slow reduction of the base and precision when searing the livers.
Mind the internal temperature of the livers.
Overcooked liver turns mealy and metallic. Aim for the livers to be browned on the outside but still yield to firm pressure, showing a hint of rose when sliced open.
- Heavy-bottomed stainless steel skillet
- Chef's knife
- Bread knife
- Food processor or mortar and pestle
- Baking sheet
What goes in.
- 1 lbchicken livers, cleaned of connective tissue
- 1yellow onion, finely minced
- 3anchovy fillets, oil-packed
- 1 tbspcapers, rinsed and drained
- 1/4 cupVin Santo or dry Marsala
- 4 tbspunsalted butter
- 1baguette, sliced into 1/2 inch rounds
- to tastefreshly cracked black pepper
Achieving the Spreadable Texture
Add the softened butter to the warm liver mixture after it has left the heat. Pulsing it into the mixture creates a creamy consistency that adheres to the toast without running off.
The method.
Toast the bread
Arrange bread slices on a sheet and place under a broiler until edges are golden. Set aside.
Sauté the aromatics
Melt half the butter in the skillet over medium heat. Add the onion and cook until translucent and just beginning to turn honey-colored.
Sear the livers
Increase heat to medium-high. Add the livers, capers, and anchovies. Sear for 4 minutes, stirring frequently until the livers are browned but not grey throughout.
Deglaze the pan
Pour in the Vin Santo. Scrape the browned bits from the bottom of the pan with a wooden spoon and let the liquid reduce until almost dry, about 2 minutes.
Process
Transfer the mixture to a processor. Add the remaining butter and pulse until coarse-smooth. Do not puree into a liquid; you want a rustic, spreadable paste.
Assemble
Spread a generous tablespoon of the warm mixture onto each toast slice. Serve immediately.
Other turns to take.
Sage Variation
Add two leaves of fresh sage to the butter when sautéing the onions for an earthy, herbal note.
Cream-Style
Fold in a tablespoon of heavy cream at the very end to lighten the color and add a velvet finish.
When it doesn't go to plan.
Clean the livers thoroughly by removing the green bits, which are bitter.
Warm the bread slightly before serving so it provides a crisp vessel for the spread.
If the mixture feels too thick, add a teaspoon of warm stock or water to reach the desired consistency.
The ones that keep coming up.
Can I make this ahead of time?
The flavor improves after sitting for an hour, but the texture is best when freshly prepared. If refrigerated, bring to room temperature before spreading.
What if I cannot find Vin Santo?
A dry sherry or a good quality vermouth are acceptable substitutes that provide the necessary acidity to balance the richness of the liver.
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