Crostini di fegato

Makes 1

(LISA BARBER)

Particularly Tuscan, these little crostini are rich yet delicate. Serve while the chicken livers are still warm, as they are not nearly as nice when served at room temperature.

500g/1lb chicken livers
150g/5oz unsalted butter
2 cloves of garlic, peeled and finely chopped
2 fresh marjoram leaves, finely chopped
200ml/7fl oz chianti classico
1 tbsp capers, finely chopped
75ml/3fl oz aged balsamic vinegar
Sea salt and black pepper
1 ciabatta loaf, cut on the diagonal into 2cm slices

Using a sharp knife, cut away any membranes from the livers. Roughly chop. Heat the butter in a pan until just foaming, then add the livers.

Cook for three minutes or until the livers are nicely brown. Add the garlic, marjoram and wine and cook until the wine has evaporated.

Remove from the stove and add the capers and balsamic vinegar. Season with sea salt and freshly ground black pepper.

While the livers are cooking, toast the bread on one side – this will allow the bread to have bite while still absorbing the juices from the livers. Serve.