Crostini Toscani con Paté di Fegatini

Carefully clean the 500 grams of Chicken livers, removing any green or fatty parts. Pat them dry with paper towels.

Finely dice the 100 grams of Yellow onion, 50 grams of Carrot, and 50 grams of Celery stalk to create a soffritto.

In a large pan, heat 50 grams of Extra-virgin olive oil over medium heat. Add the diced Yellow onion, Carrot, and Celery stalk and sauté gently until softened, about 8-10 minutes.