The Tuscan crostino is the black crostino

Ingredients:

• Slices of Tuscan bread (without salt)
• 500 gr Chicken livers
• 4 Anchovies in oil without fishbones
• 1 large spoonful of salted capers
• 1 Carrot
• 1 Onion
• 1 Celery stick
• 1 glass dry white wine
• q.s. Extra virgin olive oil
• q.s. Salt

• Chicken broth

How to make Tuscan Black crostini sauce

Chop celery, carrot and onion, and then brown them in a pan with a drizzle of extra virgin olive oil for about 5 minutes.
Add the chicken livers deprived of the gall sack, usually on the market they are already clean but it is better to check.

Brown the livers and then deglaze with a glass of white wine and let it evaporate. Cook the livers for about 15/20 minutes by adding little by little the chicken broth, remember that the sauce must remain slightly soupy and must not become too dry.

Add then the anchovy fillets and the desalted capers. At this point, the livers will be ready to be cut.
You can decide whether to cut everything finely with a knife, (as the peasant tradition dictates) and in this case you will get larger pieces. Or, if you want to avoid the knife, you can use the vegetable press using the wider holes or a mixer (in this case you will get a spreadable cream).
During this operation, add salt and pepper.

Now you can toast the slices of Tuscan bread and spread the mixture of chicken livers over them. If you want, you can wet the toasted bread with a little broth.

The Tuscan crostini have a definite but sweetish flavour that matches very well with a good red wine.
We suggest opening a bottle of soft and pleasant IGT Rosso Petali, which will balance your black crostini with its lively tannins!

Enjoy your meal.