'CROSTINI DI FINTA CACCIAGIONE' - Mock game toasts
A traditional recipe

Ingredients:

Onion a small piece	Bay leaf 1 small piece
Lard a 100g slice	Marsala wine 1 finger
Pig's or calf's liver 100g cubed	Raw meat (pork or veal) 100g
Chicken's liver 1 cubed	Ham a 30g slice
Slice of Veal or Pork 100g	Sage a couple
Ham 40g	Egg yolk 1
Salt and pepper to taste	Loaf of bread
Thyme 1 small branch

Preparation 

Finely slice a piece of onion and cube a 100g slice of lard. When the onion starts to fry (but is still soft) and lard has become transparent, add 100g of pig's or calf's liver and, if you have it, a chicken's liver. The liver should also be cubed. 

Season with salt, pepper, a small branch of thyme and a small piece of bay leaf. When the liver is just cooked, remove the pan from the heat and pour the contents into a bowl. Now put a finger of Marsala wine into the same pan and heat gently until about half has evaporated. Add the little remaining Marsala wine to the bowl. 

Allow to cool and then grate, adding a 100g slice of raw meat (pork or veal), a 30g slice of ham and two leaves of chopped sage. Grate it a few more times, so that you obtain a smooth paste and collect into a bowl. Add one egg yolk and mix well. Cut a loaf of bread into rectangular pieces approximately half a centimetre thick, seven centimetres long and three centimetres wide. Onto each of these place a little of the mixture, smoothing it with the blade of a knife and giving it a slightly rounded shape. Place these into a well-greased oven dish and bake for about ten minutes. 

Serve on a plate with a serviette and accompany with slices of lemon. The quantities given should be enough to make 24 'crostini'. 

THE DISH

The 'crostino', with its 'brief' flavour, is certainly not to be considered a true 'dish'. It is a tasty 'morsel' that only lasts a moment, but not for this reason should it be underestimated, it is, in fact, a delicious and sapid titbit. 

It is important that the correct wine be combined with this dish. We must not forget that the 'crostino', according to Italian tradition, is a first starter and, as such, is extremely important because its success means that those eating will be 'positively influenced' for the dishes that follow. 
Unfortunately today the starters served in most Italian restaurants are anything but starters, whose function should not be that of 'satiating' the customer and taking away his hunger, but of increasing the appetite. The Italian cuisine counts hundreds of varieties of 'crostini'. It is a shame that this tradition has almost disappeared. 

ACCOMPANYING WINES

As a rule, the 'crostino' requires a young, yet harmonious wine that is only slightly tannic if there is a meat base, or not at all tannic if the base is of something different. Therefore, a red wine should be used with meat, or white with other. Only lightly alcoholic and with a slight structure, of a fairly neutral flavour. In this case, the choice of wine falls on a red or a rosι of a certain structure. 

SUGGESTED WINES