Crostini di fegato di pollo (chicken liver toasts)

- Clean the chicken livers. Heat 2 tbsp of oil in a frying pan. Add the garlic, then the livers and cook, turning occasionally. For 3-4 minutes until the garlic is golden and the livers are cooked.

- Put the livers and juice in a glass jug. Use the marsala to deglaze the pan and add that to the jug with the chopped cornichon, anchovies and capers.

- Use a hand blender to bliz to a rough purée. Season. Eat warm with extra capers.