Tuscan chicken liver crostini (Crostini toscani)

1. Trim the chicken livers of sinews and any greenish parts, rinse, pat dry with kitchen paper and chop roughly; chop the onion very finely.

2. In a frying pan, cook the onion gently in the olive oil and 10 g of the butter for 5 minutes until translucent, then add the livers and fry over medium heat for 3-4 minutes until browned on the outside.

3. Pour in the white wine, let it evaporate, then add the stock and simmer for 10 minutes until the livers are cooked through and most of the liquid has evaporated; season with salt and pepper.

4. Take off the heat, add the capers, anchovies and the rest of the butter and chop everything with a knife on a board (or pulse briefly in a food processor) into a coarse, spreadable pâté.

5. Toast the bread slices on both sides in the oven or a griddle pan until crisp; if you like, drizzle with a drop of stock to soften them slightly.

6. Spread the toasts generously with the warm pâté and serve at once.

Tip: In Tuscany these are the basis of every festive antipasto platter; the original uses vin santo, a dessert wine - a splash of slightly sweeter white wine also rounds it off nicely.