- Flour for dredging
- Pinch ground cinnamon
- Pinch grated nutmeg
- Salt
- Freshly ground black pepper
- 1 pound chicken livers, trimmed of fat
- 3 tablespoons extra virgin olive oil
- ½ cup finely chopped onion
- 1 teaspoon minced garlic, plus 1 whole clove
- 2 tablespoons chopped anchovy fillets (about 6) in oil
- 2 tablespoons capers in brine, rinsed
- 2 tablespoons finely chopped fresh sage
- ½ cup dry marsala or sweet vermouth
- 1½ cups chicken stock
- 2 egg yolks
- 1 teaspoon lemon juice
- 4 slices Tuscan bread
- In a large bowl combine the flour, cinnamon, nutmeg, and salt and pepper to taste. Add the chicken livers and coat them with the flour mixture. Shake off any excess.
- Heat the oil in a large skillet over medium heat. Add the chicken livers and brown on both sides.
- Add the onion, garlic, anchovies, capers, and sage and continue cooking until the onion is translucent, 7 to 8 minutes.
- Add the marsala and cook until it has reduced by half.
- Add the chicken stock and simmer still over medium heat for 10 minutes. Meanwhile, in a bowl beat the egg yolks with the lemon juice until smooth.
- Toast or grill the bread and rub each slice with the remaining garlic clove. Set aside.
- Slowly stir the yolk mixture into the pan with the chicken livers. Make sure the egg yolks don't scramble. When done, the sauce should be a velvety consistency that coats the livers. Taste for seasonings and serve on the toasted bread slices.