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Crostini

The most common crostino spread in Tuscany is chicken liver pate
made with sage.

Chicken liver crostini with sage Mince a tiny bit of onion and
prosciutto. Saute the mixture in a a 2 teaspoons of olive oil, and
when it has browned, add the chicken livers, minced, and the sage
(four or five leaves will be sufficient for three chicken livers).
Season the mixture with salt and pepper, and when it has absorbed
the moisture, add a little bit more oil and bind it with a teaspoon
of flour. Sprinkle it with broth and continue cooking, stirring,
until it becomes a homogeneous paste (add broth as necessary; this
will take about 10-15 minutes). Before removing the mixture from
the fire, stir in four to five teaspoons of grated Parmigiano and
taste for seasoning (the Parmigiano is optional, in my experience).

Make the crostini with quarter-inch thick slices of firm, crust
free white bread. Spread a generous amount of the mixture, once it
has cooled, on each slice. A few hours later, when you are ready
to serve the crostini, either as an appetizer or as a side dish
with a roast, beat an egg, adding a drop of water. Dip the sides
of the crostini with the topping in flour, then in the egg mixture,
and then fry them, topping side down, till they're brown. [You may
wish to forego this final step, and serve the crostini after
spreading the mixture on the slices of bread modern Italians
generally do. Also, you can substitute one or two canned anchovies,
boned, for the sage.]

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