Preparation:
The most common crostino spread in Tuscany is chicken liver pate made with sage.
Chicken liver crostini with sage Mince a tiny bit of onion and prosciutto. Saute the mixture in a a 2 teaspoons of olive oil, and when it has browned, add the chicken livers, minced, and the sage (four or five leaves will be sufficient for three chicken livers).
Season the mixture with salt and pepper, and when it has absorbed the moisture, add a little bit more oil and bind it with a teaspoon of flour. Sprinkle it with broth and continue cooking, stirring, until it becomes a homogeneous paste (add broth as necessary; this will take about 10-15 minutes). Before removing the mixture from the fire, stir in four to five teaspoons of grated Parmigiano and taste for seasoning (the Parmigiano is optional, in my experience).
Make the crostini with quarter-inch thick slices of firm, crust free white bread. Spread a generous amount of the mixture, once it has cooled, on each slice. A few hours later, when you are ready to serve the crostini, either as an appetizer or as a side dish with a roast, beat an egg, adding a drop of water. Dip the sides of the crostini with the topping in flour, then in the egg mixture, and then fry them, topping side down, till they're brown.
You may wish to forego this final step, and serve the crostini after spreading the mixture on the slices of bread modern Italians generally do. Also, you can substitute one or two canned anchovies, boned, for the sag |
