Crostini di Fegatini

Ingredients

Livers

• 350 g chicken livers (the freshest you can get, ideally from a butcher rather than supermarket)
• 250 ml whole milk (for soaking)

Cooking

• 3 tablespoons olive oil
• 30 g unsalted butter (for cooking)
• 1 onion (large, finely diced)
• 4 anchovy fillets in oil (chopped)
• 2 tablespoons capers (drained, rinsed)
• 6 fresh sage leaves
• 80 ml Vin Santo (or dry Marsala, brandy, or dry white wine + 1 teaspoon sugar)
• 1 tablespoon red wine vinegar
• 1 bay leaf
• ½ teaspoon salt (to taste)
• ½ teaspoon black pepper

To finish

• 30 g cold unsalted butter (cubed, for the food processor)
• 1 small bunch fresh flat-leaf parsley (chopped)
• Extra-virgin olive oil to drizzle

Crostini

• 1 baguette (or ciabatta, sliced 1 cm thick - about 24 slices)
• 3 tablespoons olive oil (for brushing)
• 1 garlic clove (peeled, whole, for rubbing)

Method

Stage 1 - Prep the livers

1. Trim livers: remove any green-tinged bile spots, white connective tissue, and obvious veins. Cut large livers in half so all are roughly equal size.
2. Soak in milk for 20 minutes (mellows the strong iron flavour; optional but recommended).
3. Drain; pat dry on kitchen paper.

Stage 2 - Soften the aromatics

1. Heat olive oil and 30 g butter in a wide pan over medium heat.
2. Add the diced onion; cook 10-12 minutes, stirring occasionally, until very soft and just gold (slow softening is what builds the pâté's body).
3. Add the chopped anchovies; cook 2 minutes, mashing them into the onion (they should dissolve).
4. Add the sage leaves; cook 1 minute.

Stage 3 - Cook the livers

1. Increase heat to medium-high; add the livers in a single layer.
2. Cook 4 minutes, turning occasionally, until they're sealed and just pink at the centre (don't overcook - they'll continue cooking in Stage 4).

Stage 4 - Deglaze and simmer

1. Pour in the Vin Santo; let it bubble vigorously for 30 seconds, scraping the base.
2. Add the capers, vinegar and bay leaf.
3. Season with salt and pepper.
4. Cover; reduce heat to low; simmer 6-8 minutes until the livers are cooked through but still rosy at the centre and the liquid is reduced to about 4 tablespoons.

Stage 5 - Process

1. Discard the bay leaf.
2. Tip the contents of the pan into a food processor - including any liquid.
3. Add the 30 g cold cubed butter and a small handful of fresh parsley.
4. Pulse 6-10 times to a coarse-textured spread (NOT smooth pâté - Tuscan style is rustic and chunky).
5. Taste; adjust salt and pepper.

Stage 6 - Toast the bread

1. Heat oven to 200°C (180°C fan).
2. Arrange bread slices on a baking tray.
3. Brush both sides with olive oil.
4. Toast 8-10 minutes, turning halfway, until golden and crisp.
5. While still warm, rub one side of each slice with the whole garlic clove (gently - just enough for aroma).

Stage 7 - Assemble

1. Spread a generous spoon of warm liver pâté onto each crostino.
2. Drizzle with extra-virgin olive oil.
3. Scatter with fresh parsley or extra capers.

Stage 8 - Serve

1. Eat warm or at room temperature.
2. Excellent with a glass of Chianti, Vino Nobile or a chilled Vin Santo if served as dessert-time antipasto.