Toasts with chicken giblets and vinsanto.
The giblets must be cleaned very neatly. Rinse under running water, separate out the gall bladder, rub dry. Remove the fat and skin from the hearts, cut hearts in half. Sauté the onions cut into thin rings in a little bit of butter until translucent. Then add the chicken hearts and brown them all around over high heat. Add the liver and brown quickly. Pour 2/3 of the Vinsanto, when the wine has boiled down, remove from the stove. Remove the giblets from the frying pan and grind them. Put the frying pan back on the stove, pour in the puree and add as much clear soup as you need to make a nice, even and not too thick cream. Let this simmer gently for about a quarter of an hour, stirring occasionally.
In the meantime, cut the bread into thin slices, toast them lightly and sprinkle them with the remaining Vinsanto while they are still hot. Spread it sufficiently with cream and serve it on the spot.
Vinsanto: Strong, sweet wine, exceptional in Tuscany.
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