Crostini Neri

Method

Clean the chicken livers thoroughly, removing any green bile sacs, then chop them finely. Heat the butter in a heavy-bottomed pan over medium heat and soften the finely chopped onion, celery and carrot until golden. Add the chopped livers and cook for 3-4 minutes, stirring frequently, until they lose their pink colour. Stir in the mashed anchovies, capers, tomato paste and sage, then deglaze with the white wine and allow it to reduce by half. Add the stock, season generously with salt and pepper, and simmer gently for 10 minutes until the mixture becomes a rich, paste-like consistency; add a little water if it becomes too thick. Toast the bread slices in a hot oven at 200°C until golden and crisp, then brush lightly with olive oil. Spread the warm liver pate generously onto each crostini and serve immediately.