{"id":59613,"date":"2025-01-13T12:26:16","date_gmt":"2025-01-13T11:26:16","guid":{"rendered":"https:\/\/www.amiolegumi.it\/project\/chicken-liver-and-borlotti-bean-crostini\/"},"modified":"2025-08-05T16:46:24","modified_gmt":"2025-08-05T14:46:24","slug":"chicken-liver-and-borlotti-bean-crostini","status":"publish","type":"project","link":"https:\/\/www.amiolegumi.it\/en\/project\/chicken-liver-and-borlotti-bean-crostini\/","title":{"rendered":"CHICKEN LIVER AND BORLOTTI BEAN CROSTINI"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;||0px|||&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_row _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#2e0f00&#8243; text_font_size=&#8221;20px&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p><span>(for 6 servings)<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;0px||0px|||&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_row _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#2e0f00&#8243; text_font_size=&#8221;19px&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<\/p>\n<p><strong id=\"ingredients\">INGREDIENTS  <\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#2e0f00&#8243; text_font_size=&#8221;19px&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<ul>\n<li>100 g dried borlotti beans<\/li>\n<li>1 carrot<\/li>\n<li>1 celery stalk<\/li>\n<li>1\/2 red onion<\/li>\n<li>1\/2 shallot<\/li>\n<li>3 juniper berries<\/li>\n<li>A few sage leaves<\/li>\n<li>1 bay leaf<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>350 g chicken livers and hearts<\/li>\n<li>1 small glass of Vin Santo<\/li>\n<li>1 tablespoon of salt-packed capers, rinsed and squeezed dry<\/li>\n<li>Anchovy paste<\/li>\n<li>Toasted bread<\/li>\n<li>Butter<\/li>\n<\/ul>\n<p><strong id=\"instructions\">PROCEDURE<\/strong><\/p>\n<ol>\n<li>Soak the borlotti beans for at least twelve hours. Rinse them and place them in a pot with a few sage leaves and plenty of cold water. Bring to a boil and cook for about an hour, or until tender.  <\/li>\n<li>Finely chop the celery, onion, carrot, sage, and shallot. Cover the bottom of a medium-sized pan with olive oil and add the chopped vegetables.<br \/>Cook over medium heat for about five minutes, then add the chicken livers and hearts, the bay leaf, and the crushed juniper berries. Stir with a wooden spoon and let the livers brown well.<br \/>When they lose their dark red color and begin to lighten, an indication that they\u2019re well browned\u2014add the Vin Santo and cook over low heat for about ten minutes.   <\/li>\n<li>At this point, add the borlotti beans along with a bit of their cooking water, and let everything simmer for another ten minutes.<br \/>Only at the end, stir in a tablespoon of well-rinsed capers.<br \/>Pass the livers through a food mill to achieve a smooth yet rustic texture, then return them to the pan over low heat and add the anchovy paste, which will give the crostini the right amount of savory flavor.<br \/>Cook for one more minute, and they\u2019re ready to serve.  <\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;http:\/\/www.amiolegumi.it\/wp-content\/uploads\/2025\/01\/Amio-16.jpg&#8221; min_height=&#8221;1300px&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; title_text=&#8221;Amio-16&#8243; sticky_enabled=&#8221;0&#8243;][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;||100px|||&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_row _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; text_text_color=&#8221;#2e0f00&#8243; text_font_size=&#8221;20px&#8221; width=&#8221;80%&#8221; module_alignment=&#8221;center&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<\/p>\n<p>Tuscan crostini neri\u2014the traditional ones made with chicken livers and hearts\u2014are part of every festive childhood memory I have. They taste like family and comfort, a safe place I like to return to now and then.<br \/>As I grew older, I felt the urge to play with the core ingredients. Along with the livers, I added borlotti beans to the crostini sauce. Their color makes them a natural fit, and they gently mellow the flavor, making the dish more approachable even for those who might be wary of the classic Tuscan crostino.  <\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;http:\/\/www.amiolegumi.it\/wp-content\/uploads\/2025\/01\/Amio-6.jpg&#8221; min_height=&#8221;1000px&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; title_text=&#8221;Amio-6&#8243; sticky_enabled=&#8221;0&#8243;][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(for 6 servings)INGREDIENTS 100 g dried borlotti beans 1 carrot 1 celery stalk 1\/2 red onion 1\/2 shallot 3 juniper berries A few sage leaves 1 bay leaf Extra virgin olive oil 350 g chicken livers and hearts 1 small glass of Vin Santo 1 tablespoon of salt-packed capers, rinsed and squeezed dry Anchovy paste [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56573,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[91,90],"class_list":["post-59613","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-recipes-from-tradition","project_category-winter-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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