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Video Recipe, 6.27 min Typical chicken liver bruschetta Crostini di Fegato Ingredients for 10 servings Red onion 100 gr. Garlic 1 clove Olive oil 50 gr. Chicken liver 300 gr. Vin Santo sweet wine 1 dl. Capers 50 gr. Butter 30 gr. Bread 300 gr. Salt . Pepper . Rosemary . Anchovies 50 gr metric converter

1. Peel the red onion and cut it in julienne slices.    2. Peel the garlic cloves 3. Separate the chicken liver from the heart and cut in to halves.       4. Brown the onion, the garlic and the rosemary in olive oil until golden.        5. Add the chicken liver and hearts. 6. Stir frequently. 7. Add salt and pepper. 8. Add the wine. 9. Cook slowly for 10’. 10. Add the capers and anchovies. 11. Mix with an electric mixer.    12. Add some vegetable stock if the mixture is too thick.    13. Add the butter. 14. Slice the bread into single servings.    15. Place them on a sheet pan. 16. Add salt and olive oil.    17. Cook in the oven at 180° C. for about 5’ until crisp.    18. Spread the liver paste onto the bruschette toasts. 19. Dress and garnish with capers.       20. Season with pepper and olive oil.       Invite your friends, open a bootle of Chianti and enjoy.

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