THE RECIPE OF THIS MONTH: CROSTINI NERI
So far we have devoted our recipes’ section to explaining the preparation of some first and second courses that are part of the delicious Tuscan gastronomy as well as its exquisite desserts. And we have till now left out the famous “antipasti”, one of the best-liked parts of a good meal as they are a prologue of what is about to come later on. In most Tuscan houses and restaurants there is no valuable celebration which is not started with some variety of the delicious crostini. Therefore, the recipe of this issue is dedicated to the crostini neri, a dish which is both simple to prepare and delicious to the palate¡
Ingredients for 4 people:
Stale bread ( the day before or a pair of days’)
250 grs. of minced veal
3 little chicken liver
60 grs. of capers
1 little onion
1 stock cube
Boil the little chicken liver for 10 minutes in salt water and drain.
In a pan add all the ingredients with olive oil, except for the anchovies and the capers and heat for an hour.
Once it is over, add the anchovies and the capers and cook for 5 minutes.
Mash the paste and if you want a more soft texture add a bit of butter.
Toast the bread, dip it quickly in the melted stock cube without soaking it excessively and spread the paste on it to serve it warm.
It is an excellent starter that will be a delight for everyone¡
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