Tuscan Chicken Liver Crostini with Rosemary Recipe
Our recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Spoon
Ingredients
- 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
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