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To begin, rinse the chicken livers under running water and put them in a saucepan with the olive oil and the onion, carrot, celery, sage, rosemary and bay leaf
Season with salt, but be sparing as you will add salty anchovy paste at the end too
Cook for about 30 minutes on a medium-low flame, stirring frequently and adding some water if the mixture becomes too dry. When the chicken livers are cooked through, remove the bay leaf and add the capers and the butter. Blend all the ingredients together with a stick blender until smooth
At the very end, gradually add some anchovy paste, stirring and tasting every time until you are happy with the flavour
Crostini neri can be prepared in advance and stored in the fridge: just reheat it over a low flame beforehand. Garnish with a sprinkling of capers and serve with freshly toasted bread