Crostini with the Giblets

Cut the chicken livers Cut the chicken into evenly sized pieces so they cook evenly. Pat them dry if necessary and keep them ready for cooking; the pieces should be fine enough to facilitate subsequent passage through the mincer or blender.

Melt (0.71 oz) 20 g of butter in a small pan and add the chicken livers with some sage leaves. Season with pepper and season with salt to taste, then cook until the meat is well cooked and the bottom appears moist and fragrant, without leaving any raw parts in the center.

Transfer the chicken livers cooked in a fine-mesh mincer or blender. Add the anchovies and capers and blend until you obtain a smooth cream, without any large chunks; the mixture It should be compact but easily spreadable.

Unite to the mixture Add the remaining butter and mix thoroughly. Work the filling until the butter is fully incorporated, making the cream softer and shinier. Taste and check the flavor balance before proceeding, without adding more salt if necessary.

Toast the bread slices until golden and crispy on the surface. Keep them warm when serving: the heat helps the cream to soften. giblets to distribute itself better and creates a sharp contrast between the crunchy crust and the soft topping.

Spread the still warm cream over the slices of toasted bread, forming an even layer. Serve the crostini immediately, when the bread retains its crunchiness and the mixture It fully expresses the aroma of sage and the flavour of anchovies and capers.