Crostini con Fegatini, tuscan Crostini with lever paste

This is really typical of Tuscany.. to begin the meal with mixed Crostini some with spleen paste, some others with mushrooms, and some others with lever.

Here is my father-in-law recipe (who, in any case, says that he always changes receipe, depending on what he has in the fridge:-))

Ingredients:

chicken lever, onion, celery, 1 carrot, extra virgin olive oil, 1 fresh sausage, capers, anchovy paste

Procedure:

Clean the liver (remove skin and any purple part). In a frying pan, heat the oil. Add the chopped celery, carrot, onion. Let this heat.
Add the liver, a bit ‘of capers and a bit’ of anchovy paste and, if desired, a piece of fresh sausage.
Cook for about 20 minutes over low heat.
Add salt and pepper. When cooked, add a little ‘capers.
Chop everything with a chopper.
Serve the paste on slices of bread (better if without salt  as it is tradition in Tuscany), hot or cold… but  I prefer when the lever paste is served on warm bread!

Ingredients: