Crostini di Fegatini e Acciughe -- Anchovy and chicken liver crostini

• 2 chicken livers
• 1 anchovy (the whole salted variety, 3" long)

Sauté the chicken livers in butter, and when they've absorbed it sprinkle them with broth and a pinch of pepper, but no salt. When they're cooked, mince them with the scaled and boned anchovy, and return the mixture to the pan with a little more butter. Heat it without bringing it to a boil, and spread it over thin slices of toasted bread.

(From Pellegrino Artusi's La Scienza in Cucina e l'Arte di mangiar Bene)

According to Aldo Santini, this is the poor man's caviar:

Simmer one or two zucchini until done in lightly salted water. Put it in a blender with at least its volume in pitted black olives (you'll want the kind simply packed in brine) a hot pepper, a few capers, and salt to taste. Blend and it's done. If zucchini are out of season, use gently sautéed artichoke hearts instead.

Spread the mixture on thinly sliced bread (a baguette is ideal here).

(From his book, La Cucina Maremmana)

Rinse and bone several salted anchovies, and work them with sweet butter (or more if you prefer) so as to obtain a smooth paste. To keep the butter from melting work the mixture with the flat of the knife. Proportions? To taste.

(After Salani's Re dei Cuochi)

Take equal volumes of canned tuna and sweet butter. Chop them together with a knife, then work the mixture into a paste with the flat of the blade. Season with a goodly dash of pepper and spread the mixture on slices of bread.

(After Salani's Re dei Cuochi)

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