This is the sauce used for the most typical Tuscan “crostini”. Warm it in a bain-marie and then spread on small slices of toasted bread. You can also use it to dress pasta, perhaps together with a tomato-based sauce (Bombolino, Pomorolina) and a grating of pecorino or Parmigiano to complete the dish.
Ingredients: Chicken liver, Extra virgin olive oil, Vin Santo, Capers, Beef, Onion, Celery, Carrots, Anchovy, Apple, Parsley, Pepper, Sage.