Fegatini Crostini

Ingredients for 2 servings:

• 2 tbsp olive oil, good
• 1 medium-sized onion(s), finely chopped
• 300 g chicken liver(s)
• 2 sprigs rosemary
• 125 ml white wine, dry
• 2 large anchovy fillets
• 5 black olives without stones (preferably Kalamata)
• 2 tbsp capers
• 1 small garlic clove(s), finely chopped
• 125 ml chicken broth
• 1 m.-large tomato(s), ripe, skinned and pitted
• 3 tbsp butter
• 1 dashes lemon juice
• salt and pepper
• Bread(s), toasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fry the finely chopped onion in oil until golden brown. Then add the cleaned liver pieces with a rosemary sprig and roast for 2-3 minutes. Deglaze with the wine and reduce slightly. Remove the rosemary and liver, then chop the liver very finely. Return the liver to the pan and mix with the chopped anchovies, chopped olives, chopped capers, garlic, diced tomato, and chicken stock. Simmer until creamy and season with salt, pepper, and lemon juice. Blend in the butter and serve the mixture while still warm on toasted bread. Garnish with some fresh rosemary.