Crostini alla Tuscana

Ingredients for 8 servings:

• 200 g chicken liver(s), fresh
• ½ lemon(s), untreated, (juice and grated zest)
• 1 stalk(s) Celery
• 1 carrot(s)
• ½ parsley, flat
• ⅛ liter red wine
• 2 tbsp tomato paste
• 1 tbsp capers
• 1 small onion(s)
• 2 tbsp oil (olive oil)
• 2 tbsp butter
• 1 bay leaf
• ½ tsp juniper berries
• Salt
• Pepper, from the mill
• 150 g black olives, pitted
• 2 anchovy fillets, pickled
• 1 chili pepper(s), dried
• 1 tsp lemon juice
• 4 cloves garlic
• 1 tsp rosemary, fresh
• 1 tsp thyme, fresh
• 6 sage leaves
• 1 tbsp capers
• 100 ml oil (olive oil)
• Salt and pepper, from the mill
• 30 slice(s) white bread, small

Instructions

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

For the chicken liver cream, clean and finely chop the chicken livers. Place them in a small bowl with 1 bay leaf and ½ teaspoon juniper berries, then pour in 1/8 l red wine. Let it marinate overnight. Finely chop 1 onion, 1 celery stick, and 1 carrot. Heat 2 tablespoons olive oil in a pan and melt 1 tablespoon butter. Sauté the vegetables. Remove the chicken livers from the marinade, dry slightly, and strain the stock. Add the livers to the vegetables and fry briefly. Stir in 2 tablespoons tomato paste and the stock. Simmer gently for 10 minutes, season with salt, pepper, and the juice and zest of ½ unsprayed lemon. Finely chop the parsley and stir in. Let cool slightly, then puree in a blender with 1 tablespoon capers. Stir in 1 tablespoon softened butter and season to taste. For the olive paste, rinse, dry, and finely chop 2 anchovy fillets. Deseed the chili pepper. Blend together with the olives, all the herbs, 4 garlic cloves, and 1 tablespoon of capers until finely ground. Gradually add about 100 ml of olive oil until a smooth paste forms. Season to taste with 1 teaspoon of lemon juice, salt, and freshly ground pepper. Toast slices of white bread in the toaster or oven. Spread each slice with one of the pastes.