Chef Giorgio’s Crostini Neri Toscani | Tuscan Chicken Liver Tuscan Patè

In October 2017, my husband, Stephen, and I visited Terre di Nano, a charming agriturismo in Pienza, Tuscany. The day was dedicated to a cooking class and wine tasting with crazy Chef Giorgio. We had so much fun and learned so much. One of the many recipes he shared with us is the classic appetizer, Tuscan crostini neri, or black crostini, which be found at family gatherings or on the menu of the local trattorias. I have always been intimidated by the prospect of making patè, but Chef Giorgio’s recipe is super easy and delicious. I recommend a chilled glass of Centanni Pecorino to drink with these savory hors d’oeurves.

Receipt Date: May 12, 2022

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Fresh Chicken Livers, trimmed as needed and rinsed

8 tablespoons unsalted butter (cut into cubes)

3 Anchovy Fillets

2 tablespoons Capers

Small handful of Chopped Sage

Splash of Brandy

Crostini, Crackers, or Sliced Baguette

Directions

Melt the butter in a large frying pan over medium heat.

Add the livers, anchovies, capers, and sage and cook, frequently stirring, for about 3-4 minutes, or until the livers are browned on the outside but pink in the center.

Pour in the brandy and flambè for 10-15 seconds.

Puree the mixture in a blender or food processor until smooth.

Season to taste with sea salt and freshly ground black pepper.

Spread onto crostini and serve.