111. Crostini di Fegatini di Pollo con la Salvia

Finely chop very little onion and some untrimmed prosciutto. and sauté with butter. When well browned, add the chicken livers, finely minced, together with a few sage leaves (four or five will be enough for three livers). Season with salt and pepper. After the moisture has evaporated, add some more butter and bind with a tablespoon of flour, then finish cooking with broth. Before removing from