This chicken liver recipe, called Crostini di Fegatini in Italian, is totally Tuscan. The cooked livers keep well for several days stored in an airtight container in the refrigerator.–Aurora Baccheschi Berti
LC That Other Tuscan Tradition Note
The author notes that this recipe is a Tuscan tradition. Huh. Who knew? Although we guess it should come as no surprise to learn that a splash of wine, that other Tuscan tradition, enhances the character of this chicken liver sauté.
Sauteed Chicken Liver
- Quick Glance
- 30 M
- 30 M
- Serves 8
- 1 stick unsalted butter
- 1 onion, minced
- 3 bay leaves
- 1 1/4 pounds chicken livers (about 12 large livers) rinsed, cut into 4 pieces each
- 1 cup dry white wine
- 3 tablespoons homemade chicken stock or canned chicken broth, or as needed
- 6 anchovies
- 2 tablespoons salted capers, rinsed well (optional)
- 8 slices country-style bread, toasted
- 1. Melt 5 tablespoons of butter in a skillet over medium heat. Add the onion and bay leaves and, when the onion begins to take on color, add the livers. The livers may exude a lot of liquid; if they do, allow a little additional time to simmer off the excess. Then cook, stirring frequently, until they begin to turn golden brownish, about 5 minutes.
- 2. Add the wine and simmer gently, stirring occasionally, until it evaporates. Then add the stock, scraping the bottom of the pan with a wooden spoon to release any of the livers that have stuck. Transfer the livers to a cutting board and let cool.
- 3. Add the anchovies and capers, if using, to the cutting board and mince everything. Transfer the mince to the skillet with the remaining butter and cook for a couple of minutes, stirring constantly. You want to simply warm the mixture; don’t let it get too hot.
- 4. Drizzle the toast with a little of the liquid from the livers and then spread the livers over the toast.