Traditional Sienese appetizer
Crostini are almost always served at the beginning of a typical Sienese lunch or dinner. Delicious slices of crispy Tuscan bread, covered with a pate made from chicken spleen and livers. There are different ways of making them. Some make a stir-fry with all the herbs and spices and add chopped livers.
Others add tomato sauce, but without the wine or capers, while others leave out the butter. However, one ingredient is shared by all and that’s the Tuscan bread, strictly bland and well-toasted.
- 300 g of chicken livers
- red onion
- 4 tablespoons of extra virgin olive oil
- a glass of white wine
- 30 g of capers
- Tuscan bread
- Clean the chicken livers by removing the gallbladders, washing them under running water and drying them.
- Finely slice the onion and brown it in a pan with oil. When it begins to brown, add the whole livers and a pinch of salt. Cook for about 15 minutes.
- When they’re almost cooked, add the white wine and let it evaporate. Bring to a simmer over medium heat.
- Put the livers in a blender, add a handful of capers, and blend until the mixture becomes a paste.
- Prepare toasted, buttered slices of Tuscan bread and spread the liver paste on top.