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CROSTINI AI FEGATINI DI POLLO (TUSCANY & UMBRIA style)
(Chicken liver pate' from Tuscany & Umbria)

6 to 7 chicken livers
60 grs (2 ounces) prosciutto
5 to 6 spoons extra virgin olive oil (POGGIO ALLA LUNA)
1/2 lemon
1 large sprig of Italian sage
1 1/2 large spoon of capers in vinegar (remove the vinegar)
1/2 medium onion
salt and pepper

Rinse the chicken livers carefully under cold water and place them
in a large sauce pan add all ingredients (except the prosciutto),
cover the pan and cook for 1 hour 15 minutes at very low flame
(very important) remove the pan from the flame and let the mixture
cool down remove sage and lemon add salt & pepper to your liking
grind all the ingredients in the meat grinder with the prosciutto
mix well and place the mixture in a serving bowl, decorate with
small sage leaves, if desired. Spread the crostini pate generously
on good country bread, slightly toasted, and serve.

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