Where to eat Crostini toscani

Method

1. Soak the trimmed livers in cold milk for 20 minutes to remove bitterness. Drain, pat dry, chop roughly.
2. Heat 2 tbsp olive oil and 30g butter in a wide pan. Add onion; sweat 8 minutes over medium-low until very soft and translucent.
3. Add garlic and sage; cook 1 minute.
4. Add the livers; turn the heat up to high. Sear 3 minutes, stirring; the livers should be browned outside but still pink inside.
5. Pour in the vin santo; let it bubble for 90 seconds until reduced by half.
6. Add anchovies, capers, and a pinch each of salt and pepper. Stir to dissolve the anchovies into the mixture.
7. If using, stir in tomato paste and 100ml stock; simmer 5 minutes.
8. Tip everything onto a chopping board. Chop with a heavy knife to a rough paste (the Tuscan texture is rough, not smooth; do NOT use a food processor or it goes sludgy).
9. Return to the pan with the remaining 30g butter; stir over low heat 2 minutes to bind. Taste, adjust salt.
10. Toast the bread slices on a hot grill or in a dry pan until golden on both sides.
11. Spread the warm liver paste generously on each toast. Serve at room temperature with a glass of Chianti.