Crostini di fegatini y funghi Tuscany Preparation - Medium Serves 6
Toasted rounds of Italian bread with chicken liver pate are a classical component of Tuscan antipasti offerings and usually accompany prosciutto, salami and finocchiona (a sausage strongly flavored with fennel seeds). In recent years crostini have also become popular garnished with chopped tomato and flavored with basil and extra virgin olive oil.
Our ciabatta bread works well for bruschetta or crostini.
1 - 2 Porcini or Portobello mushrooms or use dried
1/2 cup extra virgin olive oil
4 large chicken livers
6 fresh sage leaves
2 garlic cloves, chopped
freshly ground pepper
1/2 cup vin santo*
1 anchovy fillet
1 heaping tablespoon capers, drained
1 egg yolk
milk, if needed
12 slices firm, coarse-textured bread
SOAK the mushrooms in hot water and cover for at least 10 minutes. Drain well.
HEAT 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken livers, sage, garlic, mushrooms and some pepper and cook, stirring constantly, for about 10 minutes or until the livers have lost their red color. Add the vin Santo and cook until evaporated. Season with salt to taste.
ADD the anchovy fillet and capers. Transfer mixture to food processor and puree. Blend in the egg yolk.
LIGHTLY coat the slices of bread on both sides with olive oil and toast in a preheated 375 degrees F oven until golden brown. Allow to cool. Spread the mixture on the croutons and serve immediately.
*Vin santo is a Tuscan dessert wine. Substitute a dessert wine or sweet Marsala - or 1/4 cup brandy for more bite.