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Crostini Alla Fiorentina

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This is a traditional Italian appetizer that is, essentially, liver pate served on toasted, rustic bread. This is a nice recipe for cocktail parties and wine tastings. For vegetarians in attendance, you can also prepare a version with finely chopped (and drained) herbed tomatoes as it is equally delicious. You can serve the dish hot or cold on toasted Italian bread.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
  2. Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
  3. Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.
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Reviews

EAKE
16
12/29/2008

I toasted thin baquette slices sprinkled with olive oil and served the spread on the side...this was one of the favorite apps on the Christmas Eve Gathering table...didn't change a thing and won't change a thing the next time I make it...since it is an appetizer spread the serving size is a little funky because you only use a bit on each crostini...definately serves more than 4 as an appetizer...Thanks for a very lovely, upscale recipe...

pmorin217
0
12/30/2012

The only thing we changed was that we only used pork liver because that is what we had. This needed a lot more onions. Maybe we have just lost our pallet for liver.

HEATHERMAUREEN
0
11/21/2012

Delicious! Never had pâté before, even though we raise our own meat birds. I am a total convert thanks to this recipe. Thank you!