It is thought this recipe may have its origins in the 15th century; and was exported to France with other recipes with the marriage of Catterina d’Medici to the French king.
In Tuscany the word crostini traditionally refers to this paté, as opposed to toasted bread with various toppings that you hear in other regions.
½ onion, finely chopped
1 carrot, finely chopped
1 stick of celery, finely chopped
3 tablespoons olive oil
40 g (1 ½ oz) unsalted butter
100 gm (4 oz) chicken livers
2 tablespoons of white wine
1 heaped tablespoon tomato purée
Salt and freshly milled black pepper
25 g (1 oz) salted capers, rinsed and finely chopped
Again we begin with a ‘soffritto’.
- Fry the vegetables with the parsley in the olive oil and half the butter until soft.
- Stir in the chicken livers, add the wine, and allow the wine to evaporate for about two minutes. Mix the tomato purée with 4 tablespoons of stock and stir into the pan with the remaining stock, season with salt and pepper and capers. Allow to simmer for about 1 hour. You will probably need to add more stock during the cooking process.
- Remove from the heat, and mince or process to a fine consistency.
- Serve warm on bruschetta