Chicken Liver Toasts Tuscany Recipe

Chicken Liver Toasts Tuscany Recipe

Ingredients :

200 g

250 g


60 g

45 g


125 ml

125 ml

4 tablespoons


calf's milt (optional)

chicken livers

anchovy fillets



onion, finely chopped

dry white wine

beef stock (homemade or bouillon cube)

extra virgin olive oil

long loaf firm textured white bread, cut in 1 cm thick slices and toasted in the oven

salt to taste

freshly ground black pepper

Method :
  1. Skin the calf's milt and cut into small pieces.

  2. Trim any connective tissue and discolored parts from the chicken livers and chop into small pieces.

  3. Finely chop the anchovy fillets and capers together.

  4. Melt two thirds of the butter in a nonstick skillet over a moderate heat.

  5. Add the onion and sauté until tender, stirring frequently.

  6. Add the chicken livers and calf's milt, if used, and cook for 5 minutes, stirring frequently.

  7. Season with salt and pepper, add the wine, and cook for 15 minutes, stirring frequently.

  8. If the mixture dries out, moisten with a little stock.

  9. Remove the skillet form the heat and set aside to cool a little.

  10. Place the liver mixture on a chopping board and chop finely.

  11. Heat the oil in the skillet over a moderate heat and add the liver mixture, anchovies, and capers.

  12. Stir well, add the remaining butter, and cook for 3-4 more minutes.

  13. Spread this deliciously rich, savory mixture on the toasts and keep warm in the oven until just before serving.

Serves 6 - 8

Preparation        : 35 minutes

Cooking             : 30 minutes

Recipe grading    : fairly easy

Suggested wine  : a young, fruity red (Chianti Montalbano)

Note : 

The traditional recipe calls for milt (calf's spleen). If preferred, omit and double the quantity of chicken livers.

#Ads - Get the above cooking ingredients here at discounted price

More Italy Tuscany Cooking Recipes

Copyright 101 Cooking Recipes | All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy