Chicken liver crostini are undoubtedly the Cortonese starter par excellence. Sunday lunches in all the families of Cortona generally start with chicken liver crostini. There are many variations of this recipe whose main ingredient is chicken liver and also many different way to serve it: some people toast bread, others soak bread in broth, others soak bread in vinsanto. In any case, capers and anchovies, in addition to chicken liver, are essential.
- 1 sausage
- 300 gr chicken liver
- 1/2 onion
- vegetable broth
- 2 rinsed and boned salted anchovies
- Tuscan bread
- 300 gr pork spleen
- bay leaves
- extra virgin olive oil
- 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 it boil almost completely off.
- Add capers and anchovy fillets and let cook for other 5 minutes.
- Once reached the right cooking point, knife cut or blend everything trying to obtain a coarse pâté and serve it spread on toasted bread slices.
- Bread slices may be soaked in meat broth or in vinsanto.