The Crostini Neri


I crostini neri toscani, also known as crostini di fegatini, are a typical appetizer of Tuscan cuisine, particularly common in the areas of Florence and Siena. This recipe has its roots in the peasant tradition, where nothing was wasted and every part of the animal was used. Chicken livers, combined with other simple ingredients, were transformed into a tasty dish to be served as an appetizer.


300 g of chicken livers
1 onion
1 carrot
1 celery stalk
50 g of salted capers
3 anchovy fillets in oil
1 glass of dry white wine
1/2 glass of meat broth
50 g of butter
Extra virgin olive oil
Salt and pepper
Sliced Tuscan bread

Preparation of ingredients:

Rinse the capers to remove the salt and chop them finely.

Finely chop the onion, carrot, and celery as well.

Cooking the livers:

In a large pan, heat a drizzle of extra virgin olive oil and the butter.

Add the chopped onion, carrot, and celery, and sauté over medium heat until they are golden brown.

Adding the livers:

Add the chicken livers to the pan and brown them for a few minutes. Add the anchovy fillets and chopped capers, stirring well to combine the ingredients.

Deglazing and cooking:

Deglaze with the white wine and let the alcohol evaporate.
Add the meat broth, cover, and let it cook on low heat for about 20-30 minutes, until the livers are well cooked.

Blending the mixture:

Transfer the mixture to a blender or use an immersion blender to achieve a smooth, homogeneous cream.
Adjust salt and pepper to taste.

Preparing the crostini:

Slice the Tuscan bread and toast it lightly.
Spread the liver cream on the warm bread slices.


Serve the crostini neri toscani hot as an appetizer, accompanied by a good glass of Tuscan red wine, such as Chianti or Brunello di Montalcino.

The crostini neri are a classic of Tuscan culinary tradition, a simple yet flavorful dish that embodies the history and culture of this wonderful region.