View source for Recipe:Italian/Crostini con Fegatini

{{RecipeCard
|name=Crostini con Fegatini
|cuisine=Italian
|region=Tuscany
|category=
|difficulty=3
|equipment=
|keyword=chicken livers, onion, capers, anchovy fillets, vin santo or white wine
|description=This is the real Tuscan liver spread, not the bowdlerized versions found abroad. The livers must stay pink at the centre when you blend them. The capers and anchovies give backbone — without them the paste turns bland and livery.
|source=Brittani's Almanac
|ingredients=
* 8 chicken livers, cleaned
* 1 onion, diced
* 2 tbsp capers
* 4 anchovy fillets
* 100ml vin santo or white wine
* 50g butter
* 8 baguette slices, toasted
|steps=
# '''Sautéing''' — Sauté onion in butter until soft.
# '''Adding''' — Add livers, cook until just pink inside.
# '''Adding''' — Add wine, reduce by half.
# '''Blending''' — Blend livers with capers and anchovies to a rough paste.
# '''Spreading''' — Spread on toasted crostini.
}}