Combine the onion with 5 tablespoons of the butter and the bay leaves.
Place over medium heat, and when it begins to take on color, add the livers and cook for 5 minutes, stirring, until they begin to turn golden.
Add the wine, stir until it evaporates, then add the stock, scraping the bottom of the pot with a wooden spoon to release any of the livers that have stuck.
Remove the livers from the heat, cool, and mince with the anchovies and capers.
Return it to the pot with the remaining butter and cook for a couple of minutes, stirring constantly.
Don’t let it come to a boil.
Drizzle the toast with stock and spread the livers over the toast.
This dish is totally Tuscan. The cooked livers keep well for several days stored in an airtight container in the refrigerator.
This recipe is from the book "My Tuscan Kitchen. Seasonal Recipes from the Castello di Vicarello" by Aurora Baccheschi Berti, published by Rizzoli New York.
Discover the Castello di Vicarello: read the article.