Crostino Toscano

• 200gr chicken liver (if you like a more gamey taste you could use duck, or rabbit)
• 3 medium size banana shallots
• 5 salted anchovies
• One handful of parsley leaves
• Bay leaf
• Garlic clove
• Evo
• Butter
• Salt / pepper
• Marsala / sweet passito wine
• Bread for toasts
• capers

Recipe

Chop finely the shallots.

Gently sweat down with a generous glug of evo.

Add one bay leaf, a clove of garlic.

Once tender add 5 drained anchovies.

Cook until the shallot turns sweet and of a light brown shade, and the anchovies are dissolved.

Remove the bay leaf and the garlic clove (or if thoroughly cooked mash it in, if you like).

While the shallot is cooking prep the chicken livers: with a knife remove the white sinew connecting the two sides of the liver.

Heat up a non-stick frying pan until the first smoke starts to arise: melt a knob of butter, and throw in an handful of livers and season them with salt.

(Make sure it is not too many as it will bring down the temperature and steam them instead of frying them).

Fry them in moderate high heat one minute on the first side, then about 30 second on the second one.
Add a splash of marsala or a dash of sweet passito wine.
Move around the pan to deglaze it nicely.

Pour into a tray or big plate.

Repeat with the rest of the livers.

Once cooled down roughly chop them, then add the shallots.

Mix with a wooden spoon / spatula and add the chopped parsley.

Serve on toasted bread and garnish with some pickled / de-salted capers.