Tuscany has many delicious and famous dishes specific to it’s region within Italy. One of my favorites, and this one was a surprise to me, is Chicken liver costini or Costini Toscani. I hope you enjoy this week’s installment of Gastronome Wednesday ~ Crostini Toscani
Gastronome Wednesday ~ Crostini Toscani
Served mostly during Christmas, Crostini Toscani is a delicious appetizer famous to Tuscany. It’s a tradition and made in most homes during the holiday season but can also be found in restaurants by in-the-know travelers.
The word Crostini is a reference to the bread that the starter is made with. It’s similar to the French baguette in that it is crispy on the outside and soft on the inside.
Chicken livers are thoroughly cooked with stock and choice spices then drained and placed in a mixer or food processor with capers, anchovies and butter and blended until they reach the desired consistency.
Many cooks poor a little Vin Santo or sweet red wine into the livers while they are simmering to reduce the livery aroma and take the gamey taste out of the liver. Once cooled the pate can be spread over toasted bread and served usually with red wine.
It seems the older Tuscan generation likes the liver left in chunks, myself – I like it blended until it reaches a silky smooth, spreadable consistency…like peanut butter.
Each family prepares it a bit differently and boasts the best recipe but it is loved by all, even children.
I hope you enjoyed this week’s installment of Gastronome Wednesday ~ Crostini Toscani and consider trying it yourself!
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