Crostini Neri · Crostini Neri all'Umbra

Name: Crostini Neri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g chicken livers, trimmed; 1 small onion; 3 fillets anchovy fillets; 1 tbsp capers; 40 g butter; 3 tbsp olive oil; 80 ml dry white wine; 3 tbsp Vin Santo or Marsala; 12 slices day-old country bread slices; 100 ml chicken broth (warm)

Umbria · antipasto · serves 6 · 30 min total · easy

Tuscan cousin too, but Umbria's version has more capers and Vin Santo. The first antipasto on every trattoria menu in Perugia and Assisi.

Ingredients

300 g chicken livers, trimmed
1 small onion
3 fillets anchovy fillets
1 tbsp capers
40 g butter
3 tbsp olive oil
80 ml dry white wine
3 tbsp Vin Santo or Marsala
12 slices day-old country bread slices
100 ml chicken broth (warm)

Method

Sweat chopped onion in olive oil 8 minutes.
Add chicken livers, brown all over 3 minutes.
Add anchovies, capers, white wine. Cook off the wine. Add Vin Santo.
Simmer 15 minutes adding broth as needed. Off heat, mash with the back of a wooden spoon (don't blend — it should be coarse, not smooth).
Stir in butter to enrich. Taste.
Toast bread slices. Spread thickly with the liver mixture while warm. Eat immediately.

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