Tuscan Chicken Livers 8 1/4-inch slices of crusty, country-style bread 1/2 cup finely minced yellow onion 1/2 small garlic clove, minced 1 tablespoon minced carrot 2 tablespoons extra-virgin olive oil 2 anchovy fillets, coarsely chopped 1/2 pound chicken livers, trimmed and cleaned 1/4 cup dry vin santo, a Tuscan wine, or a dry white wine 2 tablespoons minced Italian flat-leaf parsley, plus a little more for garnish 1 tablespoon coarsely chopped capers Pinch of salt and freshly ground black pepper to taste 1 teaspoon fine-grated lemon zest and a little more for garnish Brown bread under a broiler on both sides, and set aside. Over medium to low heat, gently stew minced onion, garlic and carrot in oil until vegetables are soft, about 10 minutes. Add anchovies and keep cooking, mashing the anchovy bits into the oil with a fork. Raise heat to medium, add chicken livers to the pan and saute until livers are brown. As the livers cook, mash with a fork to a loose, coarse paste. Add vin santo or wine and parsley, and cook and mash until most of the liquid has been absorbed by the livers. Stir in capers, salt, pepper and lemon zest. Cut the toasted bread slices in half, trimming crusts if you wish. Pile liver paste on the bread, and garnish with a little parsley and grated lemon zest if desired. Note: Chicken liver paste can be made well ahead but should be spread on the toasts no more than half an hour before serving. If you prefer a smoother paste, puree the livers in a food processor, blender or food mill, after adding wine, before parsley and other ingredients. Yield: 8 servings. Total time: 30 minutes Approximate nutritional analysis per serving: 105 calories, 5 grams fat, 110 milligrams cholesterol, 165 milligrams sodium, 6 grams protein, 8 grams carbohydrate.