Each lunch "Celebration of" self-respecting, in Tuscany can not disregard the croutons blacks.
There are many versions as there are people who make them: this one uses the livers of rabbits, but unless we find even the chicken will make their figure. The doses are all indicative, because we need to go even to "taste" ... I say, I do not put more than a tablespoon of capers and onion for 500 gr. chicken liver, but there are those who use it more.
It is a white onion and fry you first join the chicken hearts, livers shortly after. when they are almost cooked and starting to smell can be removed and passed through the mincer (ideal would be to crank with the electric smasched careful not too much).
Put into a pan of chopped capers and anchovy salted filleted and brown, and when you will defeat the anchovy, add the chopped chicken livers and continue to cook until completely cooked. Season with salt and add a bit of butter before you put out the fire.
bread to use, or Tuscan baguette, toast it slightly earlier. Some sprinkle lightly with meat stock or vin santo (this variant can not please everyone though).
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