Crostini With Chicken Livers And Ham

Preparation:

Preparation: In a medium-small saucepan, heat half the butter with the oil, season with the minced ham and onion and, for at least half an hour, stir patiently, adding lukewarm broth or milk from time to time so as to keep the mixture certain humidity. Add the livers cut into small pieces and the sage leaves. Boil for exactly 3 minutes, stirring constantly. Remove from the heat, chop the mixture and put it back on the stove. Bring to the boil, adding a few drops of broth or milk if necessary. Mix the leftover raw butter into the mixture, cook for another 3 minutes and switch off. Cut the bread, distribute the liver mixture on top. Arrange the rosemary sprigs in a grate on the bottom of a serving dish and arrange the croutons on top. Accompanying wines: All 'new' wines or Bardolino DOC.