Crostini Di Fegatini

Ingredients

Chicken livers

500g, cleaned and trimmed

Unsalted butter

3 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Fresh sage leaves

4-5 leaves

White wine

1/2 cup

Salt

to taste

Black pepper

to taste

Bread slices

8, preferably ciabatta or baguette

Instructions

1. Begin by cleaning the chicken livers, removing any connective tissue and fat, then cut them into small pieces.
2. In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes.
3. Stir in the minced garlic and sage leaves, cooking for an additional 2 minutes until fragrant.
4. Add the chicken livers to the pan. Cook them for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
5. Pour the white wine into the pan, allowing it to simmer and evaporate for about 3-4 minutes. This will enhance the flavor of the pâté.
6. Season the mixture with salt and pepper to taste, then remove the sage leaves from the pan.
7. Transfer the mixture to a food processor and blend until smooth, adjusting seasoning if necessary.
8. To prepare the crostini, preheat your oven to 400°F (200°C). Arrange the bread slices on a baking sheet and toast them in the oven for 5-7 minutes until golden brown and crispy.
9. Spread a generous layer of the chicken liver pâté on each toasted slice and serve warm or at room temperature.