By Apicius International School of Hospitality


Cooking: 30 min

Cottura: 40 min



— 250g (1/2 lb.) chicken livers and hearts

— 1/2 medium size white onion, finely chopped

— 2 anchovies, boned and chopped, or 1 tbsp anchovy paste

— 2 tbsp capers, chopped

— 50g (2 oz.) butter

— 2 tbsp extra virgin olive oil

— 3 tbsp dry white wine

— Freshly ground black pepper

— Salt to taste

— 1 frusta, bread for crostini, or other loaf such as French bread


  1. Soak the livers and hearts in a bowl of cold water with 1/2 cup of vinegar for at least 1/2 hour. Drain and rinse them under cold running water, then separately chop the livers and hearts.
  2. Heat the oil in a pan and sauté the onion and the hearts for 15 minutes. Turn the heat up, add the livers and brown them. Pour in the wine and let the alcohol evaporate, reduce the heat and cook uncovered for 20 minutes, adding water or stock, if necessary.
  3. Remove the pan from heat, add the anchovies and let them dissolve into the mixture. Add the capers, vinegar, salt, pepper and butter, then blend in a food processor.
    To serve, spread the pate on slices of toasted bread.

This is a common recipe for crostini toscani. The original recipe includes veal spleen, which makes the pate darker in color. One can also sprinkle the crostini with vinsanto or marsala wine, or add tomato sauce or leftover ragù, or even herbs like sage, rosemary or bay leaves to the mixture. Depending on individual tastes and tradition, celery, carrots and garlic can also be added to the pate.


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