203. Fritto di Stecchini

• 2 large chicken livers
• 40 grams (about 1-⅓ ounces) of salted tongue

Cook the chicken livers in butter, seasoning with salt and pepper. When done, cut into 12 small pieces and do the same with the Gruyère and the tongue. Take 12 toothpicks and skewer all the aforementioned 36 pieces, three per toothpick, in this order: first a piece of tongue, then the Gruyère, and finally the chicken liver, leaving a little space between each piece and the next. Then, using the