PREPARATION: 20 minutes
COOKING: 50 minutes
The Crostini di fegatini also called Tuscan black crostini, are a truly unique typical Tuscan antipasto recipe. Those who have never tasted them must write them down because they are extraordinary, like many other Tuscan recipes. Get yourself some good homemade bread (or the classic croutons whips), chicken livers, anchovies and capers and you will already have the basic ingredients to make this recipe is at its best.
In my region we love them and no Sunday lunch is prepared if they are not on the table. In reality, the sauce can also be found ready in supermarkets, but the homemade one is a completely different story.
INGREDIENTS for 4 people
1 chicken of about 1 kg
400 g of peeled or ripe tomatoes
2 carrots
2 stalks of celery
1 onion
1 clove of garlic
2 sprigs of thyme
1 glass of white wine
extra virgin olive oil
salt
pepper
Clean the chicken, flame it, wash and dry it well, then cut it into 12 pieces.
Browse the chopped carrots, celery, onion and garlic in 4 tablespoons of oil, add the chicken pieces and leave them to brown over high heat with the pan uncovered.
Wet with the wine and let it evaporate, add the tomatoes and thyme and season with salt and pepper.
Continue cooking over low heat and with a covered pot for about 40 minutes.
WINE PAIRING
DAMARE ROSATO
DAMARE ROSSO
Damare Rosso was born from the desire to express the great vocation of the territory in an international key; Cabernet Sauvignon, Merlot and Petit Verdot together to express harmony, elegance and pleasantness in a modern wine with an unmistakable Tuscan style.
TASTING NOTES
Intense purple color with notes of blackberries, strawberry jam and blackcurrant. It has a beautiful floral freshness, Damascus rose, with mentholated and tantalizing references of eucalyptus and glacial mint. In the mouth the nice grip of the tannin is striking, the slight herbaceous notes, which blend with green pepper, tobacco and hints of Mediterranean scrub from which it also seems to draw laurel and mastic in the agile and fresh finish but always intensely fruity and intimately sweet.
EXTRA VIRGIN OLIVE OIL RECOMMENDED
* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra