Truffle 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. We wanted to add the summer truffle, which abounds in the Val D’Orcia countryside, to the original recipe to enhance this tradition of ours. To be spread on slices of toasted ‘sciocco’ homemade bread, accompanied by a good glass of Tuscan bubbly, they are ideal to serve as an aperitif, together with Tuscan salami and finocchiona, or at a convivial lunch or dinner.