Recipe and photograph by Amber Share.
“Fegatini is the paté of Tuscany. It is served everywhere, especially at aperitivo, and each cook makes it slightly differently.”
Prep Time 30 min.
1/2 lb. chicken livers
1/2 yellow onion, diced
1 carrot, diced
1 celery, diced
3 cloves garlic, minced
1 tbsp tomato paste
3 tbsp extra virgin olive oil
1/4 cup water
1/3 cup Vin Santo
3 tbsp capers, rinsed
3/4 tsp fine sea salt + 2 pinches
black pepper, freshly ground
Extra olive oil and capers for garnish
1 baguette or loaf of Italian bread, sliced and cut into
cracker size pieces
Heat a wide frying pan over medium. Add olive oil, swirl around pan then add onion, carrot, celery and a couple pinches of salt. Cook for 5 minutes, stirring occasionally. Add garlic, stir and cook another 2 minutes. Add livers and cook another 5 minutes, turning to brown the outsides.
Dilute tomato paste in the Vin Santo and water. Deglaze the pan with the liquid mixture. Add salt and freshly ground pepper to taste. Cook another 5 minutes, then remove from heat. Cool slightly.
Scrape down pan and transfer to a food processor, add capers and process until smooth. Drizzle in olive oil as needed to keep the mixture loose.
Brush bread with olive oil and toast on a cookie sheet in oven for 6-8 minutes.
Place the fegatini in small bowls, drizzle with olive oil and top with capers. Serve warm or at room temperature with the toasts.