Liver toast
Liver toast is a classic Tuscan appetizer, often accompanied by trays of salami and cheeses, ideal for Sundays and special occasions.
This dish, of country origin, teaches the importance of not wasting any part of the animal, transforming what is often considered waste into something special. There are many variations, but those who have never tasted them are missing out on something special.
Ingredients Ingredients
- 500 grams of chicken livers
- 1 onion
- Pickled capers
- 2 anchovies
- 1 glass of dry Vin Santo or Marsala
- Butter
- salt
- Pepper
- Extra virgin olive oil
- Sliced Tuscan bread or loaf for toast
Preparation
Start by sautéing the chopped onion in oil. Clean the chicken livers and brown them with the onion for about 5 minutes.
Add the capers and two desalted and cleaned anchovies. Remove from the heat and chop everything with a mincing knife (for a creamier consistency, you can use a food processor).
Put the mixture back in the pan and bring it back to the heat, adding a small glass of dry Vin Santo or Marsala.
Season with salt and pepper, and to make it shinier, add a small piece of butter.
Once the mixture has been prepared, you can create the toast in two ways: by spreading the mixture directly on the slices of Tuscan bread or loaf for toast, or you can first moisten the bread with hot broth and then spread the pâté on top. It's your choice.
Liver toast is a delight that celebrates Tuscan tradition and culinary creativity. Enjoy your meal!
