Umbrian black crostini

Remove from chicken livers Remove any filaments or greenish bits, then rinse them quickly. Rinse the capers under running water to remove excess salt and let them drain.

Finely chop the onion and pour it into skillet with extra virgin olive oil. Let them wilt over low heat until it becomes soft and translucent, without letting it darken.

Join the chicken livers and brown them for about 5 minutes over high heat, stirring to ensure even cooking. When they take on color, deglaze with dry white wine or with Vin Santo.

Add the capers and anchovy fillets. Lower the heat and cook for 15 minutes; if the bottom tends to dry out, add a little vegetable stock at a time, keeping the mixture humid.

Mince the mixture with the mezzaluna or blend it briefly: the correct consistency is rustic, with a still perceptible grain. Add the butter, then season with salt to taste and pepper.

Cut the rustic country bread Slice the stale bread and toast it in the oven or on the grill until golden and crispy on top. Avoid burning it, so the pâté will maintain its aromatic balance.

Lightly baste the toasted slices with a drizzle of hot vegetable broth, but don't soak them. Spread the still-warm pâté on top and serve the crostini when the bread is crispy and the sauce is soft.

Store any leftover pâté in the refrigerator, in a closed container covered with a thin layer of oil. Consume within 2–3 days, keeping refrigerated until ready to use.