Villa del Cigliano: “Tuscan Croutons paired with Cigliano Vin Santo”
The traditional Tuscan recipes in the cradle of Chianti
I personally “experimented” this delicious dish from the Tuscan Culinary Tradition when I first visited Anna Maccaferri Montecchi at Villa del Cigliano, a few years ago. She welcomed me in her, I would say, “historical” kitchen and I very much “enjoyed” following her suggestion to pair this traditional Tuscan paté with Cigliano Vin Santo. Both Anna and her son Niccolò explained how their Vin Santo is made in the old, traditional style which means not indulging too much in sweetness and keeping the acidity quite high. The result is outstanding and very enjoyable indeed with the paté! Here is the recipe for you:
Ingredients for 4 people:
- 350 gr. chicken liver
- 50 gr. pickled capers
- Half a cup of broth
- Half a glass of Cigliano Vin Santo
- 1 medium red onion (finely chopped)
- 2 or 3 anchovies in oil
- Extra virgin olive oil
Wash the liver (making sure you completely remove the gall), rinse and pat dry. In a pan sauté the finely chopped onion with a generous quantity of EV Olive Oil. While the onion browns, add the chicken livers and let them coock until they dry up and are ready to be flavored with half a glass of Cigliano Vin Santo. Let it cook on medium heat for about twenty minutes, adding, if necessary, a little water. When they are cooked, chop them in a food processor until you reach the desired consistency. Remember to include, in the mixer, the little water and oil from cooking and if needed add a little more EV Olive Oil.
Before you remove the paté from the food processor add the capers and the anchovies this seems to be a final touch! Serve the croutons using strictly toasted Tuscan bread slightly moistened with very little broth. And finally enjoy the paté sipping on Vin Santo Cigliano!