Appetizer - Crostini Toscani

By SallySmo

Ingredients

• 1 small white onion (chopped)
• 2 sticks of diced celery
• 1 sliced carrot
• 200 g chicken livers, cleaned well and placed in a shallow bowl with 1-2 T of vinegar for 15 minutes
• 6 anchovy fillets
• 1 tablespoon of salted capers
• 1/2 glass of vinsanto (a sweet Tuscan white wine)
• 1 T. butter
• 1/2 c. olive oil (as needed)
• 1 loaf of Italian bread sliced and toasted

Preparation

Step 1

Heat oil in a pan then add the onions, celery and carrots and allow to brown slightly. Add the sliced livers and allow to brown over a moderate heat for about 15 minutes. Add the wine then when it has evaporated pass the mixture through a food mill together with the washed and rinsed anchovy and capers. For a smoother sauce, pass through the food mill twice. Replace the mixture over a low heat and cook for a further 30 minutes. Remove from heat and add the butter. Cover the pan and allow to stand for about ½ hour. The sauce is ready.