Perfect match: Tuscan crostini and sangiovese


  • Serves 10 people

  • 450 gm free-range chicken livers, trimmed
  • 25 gm butter
  • 2 golden shallots, finely chopped
  • 2 tbsp rosemary, finely chopped
  • 1 anchovy fillet, finely chopped
  • 100 ml red wine
  • 40 ml Marsala
  • 1 baguette, halved horizontally and thickly sliced
  • For brushing: extra-virgin olive oil
01   Soak chicken livers in a bowl of cold water (30 minutes), drain well and pat dry with absorbent paper.
02   Heat butter in a large frying pan over medium heat, add shallot, stir occasionally until tender (3-4 minutes). Add rosemary and anchovy and cook until anchovy breaks down (1-2 minutes). Add livers and turn occasionally until golden but still pink in the centre (2-3 minutes), then remove livers and set aside to cool slightly. Add red wine and Marsala to pan, cook until reduced slightly (1-2 minutes), transfer to a food processor with livers and process until smooth. Season to taste and set aside to cool.
03   Preheat grill to high heat, drizzle baguette slices with olive oil and grill on an oven tray, turning once, until golden (2-3 minutes). Serve with chicken liver pâté, drizzled with olive oil.
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