CROSTINI DI FEGATINI (liver pate toasts)

This anti-pasto is part of the Florentine culinary culture and do not let the word liver scare you away from tasting these wonders !

This pate' is served on toasted Tuscan (saltless) bread with a lite brush of extra virgin olive oil and garlic or sage flavor atop. You surely have heard of the bruscetta, well this is a variation.

Serving 6 people
YOU'LL NEED:
- 12-14 oz (400-450 gr) chicken livers
- 3 T spoons olive oil
- 2 garlic cloves
- 4 bay leaves
- 1/2 cup dry white wine
- 1 cup chicken stock
- 4 canned flat anchovy fillets, drained
- 3 T spoons unsalted butter (do not use margerine or butter flavored substitutes.)
- salt and pepper to taste
- 18 slices (3 per person) country bread or the French type baguette toasted.

PREPARATION:
Remove any fat tissue from the livers.
Slice them into good sized pieces. Place in a hot skillet (high heat) olive oil and warm it and add the liver pieces. Season lightly with salt and pepper. I like to add a dash of balsamic vinegar for added flavor. Stir frequently and cook until the mixture begins to stick to your skillet (this will take approx. 7 minutes.
Add the white wine and cook until the wine evaporates. Add the chicken stock and lower the heat to medium and allow to cook for another 5 minutes.
Remove from heaat and eliminate the bay leaves. Put the liver, the rinsed anchovies, capers and garlic clove in your food processor or food mill until you have a creamy texture.
Return the combined liver,anchovies, capers back to your skillet and add 2 tablespoons of butter on low heat until you have a smooth pate'. Serve cooled on toasted oven bread. I like to add dash of olive oil on the surface of the toasted bread with a fast scape of a garlic clove before adding the pate'. Your choice !

SERVE WITH A GLASS OF COLD DRY WHITE WINE !
ENJOY..