Tuscan
Crostini
INGREDIENTS:
300 grams (approx. 10.6 ounces) chicken livers
1/2 onion
40 grams (approx. 1.4 ounces) of butter
1/2 cup of dry Marsala (an Italian dessert wine)
20 grams (approx. 0.7 ounces) of pickled capers
5 fillets salted anchovies
PREPARATION:
Trim
the fat from the livers. Clean them thoroughly and cut them
in pieces. Melt the butter in a saucepan. Add the thinly-sliced
onion and the livers. Sauté them well for about 10 minutes
and add the Marsala. When the wine has evaporated, finely
mince the mixture on the cutting board, using either a regular
knife or a crescent knife. Return it to the dish and add
some meat broth to soften the mixture. Then add the finely
minced capers and anchovies. Bring the mixture back a boil
for a few minutes. Serve on toasted bread.