Crostini di Mazzafegato
Recipes with Mazzafegato
Crumbled mazzafegato fried with garlic and a splash of white wine, spread on toasted bread rubbed with olive oil. A close cousin of the Tuscan crostini neri (chicken liver crostini), but with pork liver and the option of the dolce version's sweetness. Serve as antipasti with a glass of Verdicchio.
Prep Time
10 min
Cook Time
10 min
Servings
4
Difficulty
Easy
Ingredients
- 4 mazzafegato sausages, casings removed
- 1 small baguette or filone, sliced 1cm thick
- 2 tbsp extra virgin olive oil, plus more for bread
- 2 cloves garlic (1 minced, 1 halved for rubbing)
- 3 tbsp dry white wine
- 1 tbsp capers, rinsed (optional)
- Fresh parsley, chopped
- Salt and pepper
Steps
Toast the bread slices under a broiler or on a grill until golden on both sides. Rub one side of each slice with the cut garlic clove and drizzle with olive oil.
Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds. Crumble in the mazzafegato meat, breaking it up with a wooden spoon.
Cook for 5 to 6 minutes, stirring, until the liver is browned and crumbly. Add wine and scrape up any stuck bits. Cook until the wine evaporates. Stir in capers if using.
Spoon the warm liver mixture onto the toasted bread. Top with chopped parsley. Serve while hot.
Tips
If using mazzafegato dolce, skip the capers. The sweetness of the raisins and orange zest does not need the brine. The piccante version welcomes them.