Chicken Liver Sauce

For those who don’t know them, “crostini neri”, those made with chicken livers, are one of the most famous and typical hors d’oeuvres of Tuscan gastronomic tradition. It is a poor preparation of peasant origin, created to recover offal and transform it into a truly sublime speciality. The protagonists of the recipe are chicken livers that, browned together with onion, anchovies and capers, are finely minced until a creamy and enveloping liver pâté is obtained. To be spread on slices of toasted homemade “sciocco bread”, accompanied by a good glass of CIONCOLINO Chianti wine, they are ideal to serve as an aperitif, together with Tuscan salami and finocchiona, or at a convivial lunch or dinner.