Chicken liver pate croutons, or 'crostini toscani', an absolute Tuscan tradition favorite!
If you have ever been to Firenze (or Tuscany in general) you will have probably ordered an ‘antipasto’ (appetiser platter), and you will have probably had a ‘tuscan patè crouton’, filling you taste buds with the creamiest, rich and juiciest spread ever! If you haven't, this is your chance, Amici!
The ‘crostino toscano’ was originally invented in medieval times, by less well-off families: a stale slice of bread was toasted, soaked in broth or wine and covered with a mince of the leaf-over parts of animals.
Needless to say, it did not take long for the richer people to realise what they were missing out on, and it is now a staple of any antipasto toscano.
Learn to make this unique dish with Chef Michele…bravo!
Let's share time together (insieme) in the kitchen!
Join a group and meet new friends or request a private class at your preferred date and time.
Enrol now and receive the ingredient list and a confirmation email with the link to a password-protected Zoom session.
Classes are approximately 1 1/2 hours, hands-on, fully interactive and fun!
So get ready, roll up your sleeves and ask as many questions as you like while you work together with your Italian Chef.
We look forward to sharing great moments! See you soon!