The product
The crostino is a pate’ made from the liver from our own Cinta Senese pigs, which have roamed freely in the fields surrounding Borgo Corboli. It is served in 180 gram jars.
Ingredients
Cinto Toscano liver, Carmignano vin santo, carrot, onion, celery, parsley, garlic, bay leaf, rosemary, sage, extra virgin olive oil, capers, anchovies, salt, pepper.
Method
Marinate the rosemary, bay leaf and sage in the extra virgin olive oil for about an hour prior to cooking. This allows the essential oils from the herbs to impregnate the oil. Remove the herbs. Gently fry the finely chopped onion, garlic, celery, carrot and parsley in the olive oil until golden brown. Add the liver, vin santo, salt and pepper and cook until the liquid has evaporated. Before serving, add the finely chopped capers and anchovies. The sauce is then put into jars and sterilised at 121 degrees for 35 minutes. The sauce can keep for up to 18 months in a cool, dry, dark place. Free from all artificial ingredients.
Characteristics
Flavoursome, brown in colour, coarse consistency.
Serving suggestion
Best eaten when mixed with a little hot stock and spread on slices of toasted Tuscan bread.
