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Crostini di Fegato
Tuscan Crostini



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


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


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