Tuscan Crostini di Enza

Clean the livers from fat, wash thoroughly and cut into pieces. In a saucepan melt the butter, then add the oil and onion cut into thin slices and chicken livers. Then Brown well for about 10 minutes and add the cognac. When the cognac will finely chop it all evaporated on the chopping board with knife or with the Crescent. Forgive in saucepan and add a little meat broth to soften the mixture, then add the capers and anchovies finely chopped. Brings the mixture to a boil for a few minutes. Serve on slices of toasted bread. It is also possible to mix everything with the minipimer.