It’s not a real Tuscan
starter without
the crostini with pâté

It’s with the famous crostini di fegato that you catch a glimpse of the real spirit of the Florentine cuisine, in perfect symbiosis with the poor countryside cuisine: tasty bread soups, legumes, vegetables and egg that have been flavored in the bourgeois spirit with herbs, spices and wines and at last enriched with meat at the noble wedding in 1533 between Caterina de’ Medici and the Frenchman Enrico d’Orléans.

The Florentine gastronomic tradition echoes in history from far away centuries and still lives on the antique streets of Florence, where Guelfi and Ghibellini replay their tambourines (and sometimes if they play it between them!!)

Pane e Fegatini

Preparation time: 20 minutes

Cooking time: 20 minutes

One onion

One carrot

One celery stick

3 spoons of extra virgin olive oil

300 gr. chicken liver

White wine or broth

One spoon caper

4 anchovy filets

Minced fresh sage

50 gr. Butter

Salt

500 gr. Homemade bread

Whether you like it or not, you have to take off the blister of the livers without breaking them, and put in them in a bowl with water. After they are cleaned and washed, cut them in big pieces and brown them in an aluminum saucepan where the oil have already browned with onion cut in circles and the minced carrot and celery. If it becomes too dry, add some broth or some white wine, and stir well. Every ingredient must be used in a small amount, because it shouldn’t be spicy or heavy. After twenty minutes take it off the heat, and add capers, anchovy filets, sage and butter. With a large kitchen knife mince the mixture well.

At this point, spread the mixture on the bread slices (it would be better if the bread slices were roasted on the grill), if you don’t like them crispy, you can damp them with a spoon of broth, before spreading the mixture on them. But for us, “it’s better if they are crispy, if not what kind of crostini would it be?” This liver mixture can also be served in a beautiful bowl, surrounded by aromatic herbs.

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