Don, this is a recipe my nono made for my family on Holidays. It is his many times altered version of a Toscano Crostini. It has survived thanks to my brother and even my wife and I now know how to make a credible batch. Here goes:
Toscano Crostini ‘la Marier
-about a pound of good chicken livers (kosher is great…hey, my wife’s a Jew)
-big bunch of Italian parsley
-15 or so Greek olives pitted
-15 or so dry black olives
-one tin of fine anchovies
-red wine vinegar
-4 or more green onions
-salt and pepper
-EVOO (extra virgin Virgin Oil – like a double virgin)
-big loaf of white bread (Italian is fine but regular old white bread works well)
-6 or more eggs
1. in a brown paper bag coat livers in flour salt and pepper mix
2. preheat large pan with a good coating of EVVO (avoid burning use a medium heat)
3. fry to a nicely brown even crunchy finish set aside on paper towel to drain excess oil
4. course chop parsley, green onions, olives, anchovies and then the livers (if you have an old style grinder that works fantastic and was my nono’s method
5. place chopped ingredients in a large bowl and slowly add vinegar to to taste but definitely achieve a moisture that holds all together like a paste. The amount of vinegar must give the mixture a pungent hit on the pallet but add slowing so you can determine what works best for your taste buds. this IS an intense flavored mixture so be bold. set aside at room temp covered.
Prep the Crostini
1. trim crust if you like (best) then cut halve each slice diagonally. You will need a good 20-25 diagnonal pieces and I’d be ready for more just in case your pate stretches further than predicted.
2. mix up the eggs in a large bowl with a bottom that allows some flatness when dipping the bread
3. preheat a large pan with a good 1/4 inch or more of peanut oil til a water drop will explode. the oil must be hot but not smoking. start with a high heat and reduce to cook
4. have the egg bowl and bread pieces at hand close to the pan because this is a messy process: dip each diagonal bread piece in the egg coating both sides like making french toast then immediately place in the heated oil pan. If the bread is falling apart your dipping to long…but you do want them wet. Fry until each piece is crisp and golden brown. keep a good pace so your oil doesn’t burn. Continue until all are done and place fried breads on paper towel to drain. Allow to cool a but before proceeding.
The final stage
1. with the fried bread and liver pate at hand spread each bread with a generous topping of the pate and start making a stack on a platter.
2. serve warm or cold, and actually a quick oven re-heating after cooling in a fridge seems to add something rather than take away. But eaten freshly after making is wonderful.
Don, you will find those who hate this and those who will become addicted. I advise a good priest for those who hate it because not eating this Crostini is a mortal sin.
I hope someone tries this recipe. It is a lot of work and the entire process will take at least an hour and more so be able to follow straight through.
One last instruction. The bread can be done first and set aside before creating the pate’. A husband and wife team working together in sync can be helpful.
Great site and I plan on trying all the recipes.
BTW, as kids my family lived at 2945 N Sheffiled. My nonno and nonna lived on the 3rd floor at 2943. They’d call us to come pick up this and many other incredible and very authentic Italian dishes. We ate brains, eel, sweet breads and all manner of God’s tastiest creatures plus vegetables I rarely see anymore. What days those were.
Thanks for the invite to participate.
PS I have another that my Father honed over his short life…not for the weak of heart though because it looks like a bloody mess. let me know if more than one recipe is welcome. for the record, my Mom just passed away at 90. She couldn’t cook at all but made a great soggy white bread sandwich. LOL