Italian crostini are a great way to start any meal. This dish is typically from Tuscany and is generally an appetizer. If you order a plate of crostini, what will come to your table will be four or five slices of bread with a variety of toppings including the most typical, a chicken liver spread. The other “crostini” will generally be made with chopped tomato, often called a bruschetta. Additional crostini are made with ham, garlic or other toppings.
Crostini with liver pate is not seen quite as often in the rest of Italy but bruschetta can be found all over Italy and in many parts of the United States. One of the things that makes Italian cuisine so fascinating is the diversity in the food stuffs offered in throughout the country.
Here’s a recipe for making the Chicken liver and Prosciutto Pate
150 grams of chicken livers
130 grams of prociutto
40 grams of butter
3 tbs of Olive Oil
1 onion
milk or broth
2 sage leaves
8 sticks of rosemary
In a casserole, heat half of the butter and oil and put in the prosciutto to give it more flavor together with the chopped onion. For at least 30 minutes, continue to add in either the milk or the broth, constantly stirring it. Add the chopped liver and the sage. Let it boil for exactly three minutes, continuing to stir the pot. Take it off of the flame, chop up the contents of the pot, and put it back on the flame. Bring it to a boil and then add the remaining butter, continue to cook for three minutes and turn it off. Cut the bread and spread the pate. Put the rosemary branches on the bottom of the plate and the crostini on top.
I adore Italian dishes and I can’t wait to try this recipe. I hope you will post more Italian recipes because it is really superb.
…and the pictures?????