Black Crostini

Black Crostini

The Black Tuscan crouton has at least thousands of versions, I would say at least one for each family in Tuscany.
So the recipe of our farmhouse is our version of this famous Tuscan starter. For example, we prefer to use only chicken livers while some also utilize the spleen, and we prefer to use the vin santo instead of wine because in our opinion makes a more intense aroma. Finally we add the capers and anchovy off the heat.
The key ingredient ok the recipe of the Black Crostini is the bread: to obtain tasty and balanced croutons it is important to use Tuscan bread baked in a traditional oven, we are therefore talking about unsalted bread.
In the past they used to soak the bread in broth before spreading the sauce, however we do not love the consistency it gets, but if you want to be loyal to the tradition, hold dear this suggestion!

Ingredients:

  • 400 grams of fresh chicken livers
  • 200 grams of minced meat
  • 1 small red onion
  • 1 stalk celery
  • 1 carrot
  • 1 dl of olive oil
  • 2 dl of vin santo
  • 1 cup of beef broth
  • 1 handful of salt-less capers (if you prefer a bit more acidic taste use the smaller pickled variety, wash them well)
  • 4 salted anchovies, well washed
  • 1 knob of butter
  • Tuscan bread baked in a traditional oven

    • Procedure:
    Thoroughly wash the chicken livers, if they still have the bile bladder remove it carefully. Put the chicken livers in a bowl with cold water and a tablespoon of vinegar (use this trick if you have guests who prefer a less intense flavor of the liver).
    Put the pan on the stove with olive oil and sliced ​​onion and saute at low heat for at least 10 minutes.
    Drain well the livers and having cut them into four pieces put them in the pan with the onion.
    Sauté the chicken livers well for at least ten minutes, then add the broth little by little until they are cooked. It will take about 40 minutes in all. At the end splash them with the vin santo, once the whole thing is well evaporated turn off the fire. Let the mixture cool down and, only at this point, add the capers and anchovies.
    Chop all the mixture with a mezzaluna knife as tradition dictates, but if you want to save some time you can use a mixer, paying particular attention: the dough should be coarse, therefore it should be chopped in ìtiny pieces and should not have the consistency of a puree.
    To soften the flavor you can add a knob of butter.
    Serve on slices of bread accompanied with a good wine Chianti Classico La Camporena

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