Chicken liver crostini

Ingredients for 4 people:

Crostini neri
  • 1 sausage
  • 300 grs pork spleen
  • 300 grs chicken liver
  • bay leaves
  • sage
  • celery
  • ½ onion
  • salt
  • vegetable broth
  • capers
  • 2 rinsed and boned salted anchovies
  • extra virgin olive oil
  • vinegar
  • vinsanto
  • Tuscan bread


Put pork spleen, sausage and chicken liver with vinegar, coarse salt and 1 bay leaf in a saucepan over a high flame. In the meantime chop up half onion and a celery stick.

Drain water in the saucepan and add a drizzle of oil, chopped onion and celery and 2 sage leaves. Brown everything over a high flame.

Once it is well browned, add vinsanto and let evaporate over a low flame. When meat starts sticking to the saucepan, add broth and let boil almost completely off. Add capers and anchovy fillets and let cook for other 5 minutes. Once reached the right cooking point, blend everything trying to obtain a coarse pâté and serve it spread on toasted bread slices.