Crostini Di Fegatini

Have fun preparing this mushroom dish!

1 Soak the mushrooms in hot water and leave covered for at least 10 minutes. Drain and drain well.

2 Heat 2 tbsp. olive oil in a heavy-bottomed frying pan over medium heat. Add the garlic, sage, chicken livers, mushrooms and a tiny bit of pepper and cook, stirring throughout (!), for about 10 min until the livers have lost their red color. Add the Vin Santo and cook until all the liquid has evaporated. Season with salt.

3 Add the anchovy fillet and the capers. Place the mixture in the food processor form and grind. Fold in the egg yolks, perhaps adding a tiny bit of milk.

4 Brush the bread slices on both sides with olive oil and toast in the oven heated to 190 degrees until golden brown. Cool.

5 Spread the toasted bread slices with the mixture and bring to the table on the spot.

*** Crostini di fegatini are a classic component of the Tuscan antipasto plate.

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