Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Crostini Toscane
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 to 8 servings
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 to 8 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 pound rabbit livers
  • 2 tablespoons capers, rinsed and drained
  • 2 anchovy fillets, rinsed and patted dry
  • 1 tablespoon hot red pepper flakes
  • 1 cup dry red wine
  • Salt and pepper
  • 12 slices Italian peasant bread, cut 3/4-inch thick

Directions

Preheat the grill or broiler.

In a 10 to 12-inch saute pan, heat the olive oil slowly over medium heat. Add the onion and cook slowly until soft, but not brown, about 10 minutes. Add the livers, capers, anchovies, and red pepper flakes, and cook until lightly browned, about 8 minutes. Add the wine and cook until only 3 to 4 tablespoons of liquid remain, about 8 minutes.

Transfer the liver mixture to a food processor and pulse on and off until blended but still lumpy -- it should not be smooth like a puree. Season to taste with salt and pepper and remove to a small mixing bowl.

Grill or toast the bread on both sides and spread each piece with 1 heaping tablespoon of the liver mixture. Divide among 6 to 8 plates and serve immediately.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tusca Crostini: Crostini Toscane

Recipe courtesy of Mario Batali

Duck Liver Crostini Toscane with Spicy Cucumber Salad

Recipe courtesy of Mario Batali

Duck Liver Crostini Toscane with Spicy Cucumber Salad

Recipe courtesy of Mario Batali

Crostini

Recipe courtesy of Amy Cao

Crostini

Recipe courtesy of Michael Chiarello

Buttercup Crostini

Recipe courtesy of Haylie Duff

Creole Crostini

Recipe courtesy of Tiffani Thiessen

Lardo Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

So Much Pretty Food Here