Crostini With Chicken Livers

Preparation:

Preparation: Prepare a mixture with carrot, onion and celery and let it dry in a saucepan with two tablespoons of oil. Add the washed livers, dipped in vinegar and dried. Sprinkle with half a glass of wine. Season with salt and pepper, let it brown, stirring. Remove the chicken livers, chop them finely and put them back in the bowl to let them flavor for another 2 minutes. Remove from the heat and add the beaten egg yolks with the lemon juice filtered through a sieve. Spread on lightly toasted slices of bread and decorate with capers. Serve. Accompanying wines: Breganze Pinot Nero DOC, Aprilia Merlot DOC, Cirò Rosato DOC.