Prep 22 mins
Cook 18 mins
This is a traditional liver paté or spread found across Tuscany, it is called Bruschetta di Fegato Deborah Mele's version uses the sweet Marsala wine in this easy yet delicious recipe, although Vin Santo would be the wine of choice in Tuscany This is great antipasti for parties, or simple family entertaining, and can be prepared hours before serving. Every Tuscan restaurant and home chef will have their own variation of this dish, but the basic recipe remains the same.She likes to grill or toast her bruschetta under the broiler to keep them firm enough to hold up to the soft spread but you could also serve this. spread in a bowl with crusty bread slices alongside, and allow your guests to spread it on their own. Variations on this recipe include the addition of pickled vegetables (???), a variety of different herbs, even adding a little cream to the spread or cream cheese! However, Deborah tops this spread with figs - that are halved and brushed the cut side with chestnut honey, and then caramelizes them under the broiler and the sweetness of the figs really compliments the earthy flavors of the liver spread :) http://www..italianfoodforever.com/iff2008
- 4 large chicken livers, cleaned and pat dry with paper towel
- 1 medium onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 4 tablespoons olive oil
- salt, to taste
- ground black pepper, to taste
- 1⁄2 cup marsala wine (we used Brandy)
- 1⁄2 tablespoon capers, washed
- 1⁄2 cup chicken broth
- 1 teaspoon anchovy paste
- 4 tablespoons unsalted butter, softened
- 1 long baguette, thin slices, to garnish
- 1⁄4 cup chestnut honey
- 1 pint fig
- Clean the chicken livers by removing the membranes and connective tissue.; cut into large dice.
- In a heavy pan over medium heat, and the oil and once it is hot, add the onions.
- Cook until they are soft and translucent; next add the garlic and stir.
- Add the chicken livers and stir to mix; cook until they lose their pink color.
- Add the Vin Santo wine (here we added Brandy) season with salt and pepper, and cook until the liquid reduces and the livers become lightly browned.
- Add a little chicken broth if needed to accomplish this.
- This will take 10-15 minutes; remove from heat and place mixture ina food processor.
- Pulse until coarsely blended.
- Add the butter, capers, and pulse until it becomes a smooth paste; if it seems a bit dry, add a little chicken broth to moisten.
- Taste, and season with additional salt and pepper if needed.
- Slice the baguette into thin slices and toast in the oven or grill until lightly browned on each side.
- Cut the figs in half, then brush with chestnut honey; place under the broiler and cook until lightly brown and bbubbly.
- Spread the pate generously on the bread slices. top wth a fig half and serve.
- Buon Appetito!