Crostini di Fegatini

Ingredients

• 400 gchicken livers — cleaned
• 8 slicesTuscan bread — toasted
• 1onion — finely chopped
• 2 tbspcapers — rinsed
• 4 tbspextra virgin olive oil
• 2 tbspdry white wine
• to tastefine sea salt and black pepper

Method

1. Start by cleaning 400 g of chicken livers. Trim away any visible fat or connective tissue and cut them into bite-sized pieces. Rinse them under cold water and pat dry with paper towels to remove excess moisture, which helps them cook evenly.
2. Slice 1 onion finely. In a large skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Add the sliced onion and sauté until it becomes translucent and soft, stirring occasionally to prevent browning, which takes about 5 to 7 minutes.
3. Add the prepared chicken livers to the skillet with the onions. Cook them, stirring occasionally, until they are browned on the outside but still slightly pink inside. This should take about 8 to 10 minutes. The livers should be tender and not rubbery.
4. Once the livers are cooked, add 2 tbsp of dry white wine to the skillet. Allow it to simmer for a minute or two until the alcohol evaporates and the liquid reduces slightly, enhancing the flavor of the dish.
5. Stir in 2 tbsp of capers, roughly chopped, into the liver mixture. Season with fine sea salt and freshly ground black pepper to taste. Cook for another 2 minutes, allowing the flavors to meld together.
6. While the liver mixture is finishing, prepare the bread. Take 8 slices of Tuscan bread and toast them until they are golden and crisp. You can do this in a toaster or under a broiler, watching closely to prevent burning.
7. Once the bread is toasted, spoon the warm liver mixture generously onto each slice. The bread should absorb some of the juices, becoming slightly soft while maintaining its crisp edges.
8. Finish the crostini with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. Serve immediately while the crostini are warm, allowing the flavors to shine through.