INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

1/2 POUND (500 gr.) CHICKEN LIVERS

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ONE SMALL CHOPPED ONION

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TWO GARLIC CLOVES

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SAGE

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1/4 CUP VINSANTO
(ITALIAN SWEET WINE)

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1/2 CUP CHICKEN BROTH

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1 TEASPOON CAPERS FINELY CHOPPED

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TWO ANCHOVIES FINELY CHOPPED

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1 TBLSPOON UNSALTED BUTTER

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL

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SILCES OF ITALIAN BREAD OR BAGUETTE TOASTED

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A PINCH OF SALT

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PEPPER TO TASTE

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RECIPE

1) IN A FRYING PAN PUT OLIVE OIL, ONION, GARLIC, SAGE AND SALT. SAUTE' TILL THE ONIONS ARE GOLDEN.

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2) ADD THE CHICKEN LIVERS.

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3) COOK USING THE CHICKEN BROTH IF NECESSARY.

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4) TAKE THE SAGE AND GARLIC OUT.

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5) PUT CHICKEN LIVERS ON A CUTTING BOARD. FINELY CHOP. LEAVING THE SAUCE FROM THE LIVERS IN PAN. 

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6) PUT LIVERS BACK IN THE FRYING PAN WITH THE ANCHOVIES, CAPERS, BUTTER, SALT AND PEPPER TO TASTE.

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7) COOK A LITTLE LONGER, ADDING CHICKEN BROTH AND STIRRING ALL INGREDIENTS TOGETHER.

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8) AT THE END ADD THE VINSANTO AND LET EVAPORATE.

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9) PREPARE THE CROSTINI AI FEGATINI PUTTING THE SAUCE ON TOASTED BREAD. 
OPTIONAL: LIGHTLY DUNK THE BOTTOM SIDE OF THE BREAD IN THE CHICKEN BROATH.