b'AntipastoToscano300g chicken livers Tuscan Liver Crostini - 1 heaped tsp capers Crostini di fegatini Toscani 4 anchovy fillets Clean, trim and devein the chicken livers and 1 clove garlic, minced chop roughly.1 large handful parsley, finelyWash the salted capers with cold water and then leave them 15 minutes in a bowl with cold water. chopped Pat dry and set aside.8 sage leaves, finelyChop the onion finely.chopped1 tbsp olive oil In a pan, add the olive oil, onion and sage leaves. When the onion is translucent add the 1 tbsp vin santo (or marsalachicken livers, stir and allow to brown on all sides, or sherry) approximately 4 minutes. Add the capers and the Vin Santo and stir to mix well. Simmer on low 100g butter temperature for approximately 10 minutes.Remove from the heat, discard the sage leaves and process with a stick blender.Season with salt and pepper.Cut Italian bread in slices, lightly toast them and spread the liver pt on the toasts and serve immediately.Note, the liver pt can be made well in advance. Toast the bread when serving it.In Tuscany, the traditional pt made in the countryside is chopped by hand with a knife so its more granulated. I blend it to get a smoother paste because I like it better this way. If you want a softer and more smooth paste, add 1 tbsp of soft butter when processing the pt and blend more time.50'