One of the most classic Tuscan starters is chicken liver crostini, and I suspect there are as many recipes as there are households in the region.
Compared with the Venetian chicken liver paté, this version of chicken liver crostini is extremely creamy due to the addition of tomato paste and root vegetables. It is a rather complex recipe with lots of ingredients, which means that no one will complain about the characteristic liver taste.
Crostini are small slices of white bread which I toast in olive oil on a frying pan to obtain a crispy crunch to contrast the chicken liver cream. You can also serve Tuscan chicken liver on bruschetta made from larger breads containing semolina and toasted in the oven.
200 g chicken liver
15 ml red wine
1 bay leaf
2 juniper berries
1 small onion
1 slice of celeriac of approximately the same size as the carrot
½ lemon zest and juice
1 tbsp tomato juice
1 tbsp capers
1 tbsp butter
Salt, pepper, olive oil
Chop the chicken livers in smaller pieces.
Marinate the meat in red wine with bay leaf and junipers overnight.
Peel and chop onion, carrot and celeriac.
Fry the chopped vegetables in olive oil over low heat.
Drain the chicken liver and pass the marinade through a sieve.
Fry the chicken liver with the vegetables.
Add tomato paste, lemon zest and lemon juice along with the strained marinade.
Let the mixture simmer for 10-15 minutes.
Blend the liver and vegetable mixture with butter and capers to a smooth paste.
Cover the paste and let it cool in the refrigerator.
Toast bread and make the Tuscan liver crostini ready to serve.