Black witch's crostini

Ingredients for 4 servings:

• 50 g carrot(s), finely diced
• 50 g celery, finely diced
• 1 small shallot(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp leaf parsley, finely chopped
• 20 ml olive oil for frying
• 1 anchovy fillet(s)
• 200 g chicken liver(s), washed and dried
• 60 ml red wine
• 15 ml balsamic vinegar
• 1 tbsp capers, non pareilles
• e.g. salt and pepper
• 4 slice(s) of bread (country bread), toasted or grilled
• some olive oil to spread on the bread

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Chicken liver on toasted country bread

Sauté the carrots, celery, shallots, garlic, and parsley in olive oil until golden brown. After 5 minutes, add the anchovies and let them melt. Add the chicken livers to the pan and fry, pressing down on the livers occasionally with a wooden spoon. After about 10 minutes, stir in the wine and balsamic vinegar. Simmer the contents of the pan until most of the liquid has evaporated. During the last few minutes, add the dried capers and season with salt and pepper to taste. Let the mixture cool slightly, then roughly chop. Brush the country bread with olive oil and grill. Cut the bread into portions and spread the liver mixture on top. Serve the dish warm or lukewarm.