Crostini toscani
This simple dish ensures all those who love good cuisine a complex blend of feelings.

300 g chicken liver
1/2 onion
40 g butter
1/2 glass dry Marsala wine
20 g pickled capers
5 salted anchovy fillets

Remove the fat from the chicken liver, wash in cold water and cut into pieces. Melt the butter in a casserole and add the chopped onion and liver. Brown for ca. 10 minutes. Add the Marsala wine and let it evaporate. Remove from the fire and finely chop the contents. Place it back in the casserole and stir in some meat broth to soften the mixture. Sprinkle the finely chopped capers and anchovy and leave to boil for a few minutes. Serve on a slice of toast.