Crostini toscani

Method

1. 1 Soak the chicken liver in cold water for 20 minutes, then remove all the white tendons and the gallbladder.
2. 2 Sauté the shallots and sage in olive oil for 8 minutes, then add the liver and sear for 4 minutes.
3. 3 Pour in the red wine and simmer for 5 minutes until the liquid evaporates; the liver should still be pink inside at this point.
4. 4 Add the salted anchovies and capers, then chop them finely with a knife on a cutting board instead of using a food processor.
5. 5 Chopping the mixture with a knife will remove any remaining particles, and blending it in a machine will result in a smooth pâté and the loss of the characteristic Toscana crostini.
6. 6 Mix softened butter into the mixture until it coats the bread, then spread it on toasted bread and sprinkle with pepper.