Tuscan chicken liver crostini

Ingredients

For 1 serving

• Bread50 g
• Chicken livers90 g
• Shallot18 g
• Capers5 g
• Anchovies in oil5 g
• Fresh sage2 g
• Extra virgin olive oil2 teaspoons
• Black pepperto taste

Contains: gluten, fish,

Method

1. Trim the chicken livers, removing sinew, fat and any greenish parts (they are bitter), then pat them dry; peel and chop the shallot.
2. Heat the oil in a frying pan over medium-low heat with the fresh sage leaves and cook the shallot for 3–4 minutes, until soft and translucent.
3. Add the livers and cook over medium heat for 8 minutes, turning, until browned outside and just pink inside; turn off the heat and remove the sage.
4. On a board, chop the livers with a knife together with the rinsed capers and drained anchovies until you have a coarse pâté; season with pepper.
5. Meanwhile toast the bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp, and spread them with the still-warm pâté.