The croutons with chicken liver or crostini di fegatini are a very traditional Italian and Tuscan recipe that is part of our menu for Christmas lunch 🙂
This fantastic starter has a very strong taste, exalted if accompanied by a good red wine, maybe a Chianti Classico wine.
Here I post the very old recipe from my grandmother Nonna Nada, that she had learned from her mother Nonna Ida.
Ingredients for about 6 persons:
- 350 gr of chicken liver
- extra virgin olive oil
- parsley, half an onion, celery, and 1 carrot
- salt and pepper
- 1 little spoon of capers
- half a glass of white wine
- one stock-cube or some broth
- Tuscan bread
Finely cut the parsley, the onion, the celery, and the carrot and put all in a pan with some olive oil; when it starts to get brown, add the chicken livers, salt and pepper.
Let it fry for some minutes and then water with half a glass of white wine and one spoon of tomato paste, previously dissolved in some water.
Also add a stock-cube or some broth; let it cook on a low flame for about half an hour, and finally mince all together with the capers.
Spread it on bread croutons, previously roasted in the oven. Serve and enjoy! A great Tuscan recipe 🙂