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CROSTINI TOSCANI*

PREPARATION: 15 minuti

COOKING TIME: 30 minuti

CROSTINI TOSCANI IN PARING WITH DAMARE ROSSO

Liver crostini 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 crostini beaters), chicken livers, anchovies and capers and you will already have the basic ingredients to make this recipe in the best possible way. 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.


SERVES 6

  • Tuscan bread a couple of days old

  • 400 g (14 oz) of chicken livers

  • 1 clove of garlic

  • 1 small red onion

  • a few sage leaves

  • 100 ml (½ cup) of Vin Santo or white wine

  • 1 tsp of anchovy paste (to taste)

  • 60 g (2 oz) capers (dried if pickled)

  • juice of half a small lemon

  • vegetable or chicken broth

  • extra virgin olive oil

  • salt

  • pepper

Put oil, garlic, sliced onion, livers, sage, salt and pepper in a covered skillet and cook slowly over a low heat for 15-20 minutes. Stir occasionally.When done, chop with a knife. Retur to the skillet over a low heat until it begins to stick slightly, then add the Vin Santo or white wine, and cook for 5 more minutes Chop the capers in a mixer and add to the mixture along with the anchovy paste (to taste), and leave to cook for another 3 minutes.Squeeze in the lemon and cook for a further 2 minutes.

If the mixture is too thick, add a little hot broth.

Slice the bread and dampen with the warm broth, then coat the surface with a layer of salsa.


WINE PARING

SUGGESTED EXTRAVIRGIN OLIVE OIL




PAIRING WINE

DAMARE ROSATO

Diadema Rosso IGT Toscana



DAMARE ROSSO

Damare Rosso was born from the desire to express the great vocation of the Tuscan territory in an international key; Cabernet Sauvignon, Merlot and Petit Verdot together to express harmony, elegance and pleasure in a modern wine with an unmistakable Tuscan style.


TASTING NOTES

Damare Rosso has an intense, almost purplish ruby red color. On the nose, the notes of ripe red fruits and sweet spices are supported by vegetal, spicy and balsamic notes that give complexity and aroratic freshness. On the palate the pleasantness of the drink is supported by a good structure and harmony that make the wine elegant, long and persistent in the gustatory finish.




SUGGESTED EXTRAVIRGIN OLIVE OIL


* fonti: Toscana in Cucina - Paola Baccetti, Laura Giusti, Franco Palandra


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