A totally Italian antipasta is Crostini - toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must!
Normally I am not a big fan of liver, but this recipe comes out delicious.
Heat the olive oil in a skillet. Add the carrot, onion and celery and cook over low heat, stirring occasionally, for 5 minutes. Dip the chicken livers into the vinegar, pat dry with paper towels and add to skilled. Pour in the wine and season with salt & pepper. Cook, stirring frequently, until browned. Remove the chicken livers from the skillet and chop finely, then return them to the skillet and cook for 2 minutes more. Beat together the egg yolks and lemon juice in a bowl. Remove the skillet from the heat and stir in the egg yolk mixture. Spread on slices of lightly toasted bread.