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.
See ingredients, directions and pairings.
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