Jul 14 2026
Restaurants›Osteria Francescana›Crostini Di Fegato Recipe

Crostini Di Fegato Recipe

Inspired by Osteria Francescana
Time40m
Serves4

Fegato di Vitello, Salsa Verde

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Ingredients

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Crostini

Fegato di Vitello

Salsa Verde

Method

Crostini Preparation

  1. 1

    Slice the Baguette

    Cut the baguette into 1 cm thick slices.

  2. 2

    Toast the Bread

    Heat olive oil in a skillet over medium heat. Add the sliced baguette and toast until golden brown on both sides. Season with salt and black pepper to taste.

Fegato di Vitello Preparation

  1. 3

    Prepare the Liver

    Remove any membranes from the calf liver and cut it into bite-sized pieces.

  2. 4

    Sauté Shallots and Garlic

    In a skillet, melt butter over medium heat. Add finely chopped shallots and minced garlic, sautéing until translucent.

  3. 5

    Cook the Liver

    Increase the heat to medium-high, add the liver pieces, and cook for about 3-4 minutes until browned on the outside but still pink inside.

  4. 6

    Deglaze with Red Wine

    Pour in the red wine and thyme, scraping the bottom of the skillet to release any browned bits. Cook for another 2 minutes until the wine reduces slightly.

Salsa Verde Preparation

  1. 7

    Chop Ingredients

    Finely chop the fresh parsley, capers, and garlic.

  2. 8

    Mix the Salsa Verde

    In a bowl, combine the chopped parsley, capers, and garlic. Add olive oil and lemon juice, mixing well. Season with salt to taste.

Assembly

  1. 9

    Assemble Crostini

    Spread a generous amount of the liver mixture on each toasted baguette slice and top with a spoonful of salsa verde.

  2. 10

    Serve

    Arrange the crostini on a platter and serve immediately while warm.

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