1. Soak the livers in water and vinegar for 10 minutes and then rinse.

2. Sauté 30 g of butter, leek, anchovy, caper and sage over medium heat.

3. Turn up the heat and add the livers and cook for 5 minutes, add the vin santo.

4. Allow to evaporate, close with a lid, lower the heat and cook for 10 minutes.

5. In the meantime, soak the gelatine in warm water. When the livers are cooked, add the gelatin to the pan and melt well.

6. Put the mixture in a blender, add the remaining butter and blend everything.

7. Place the liver mixture in a cylinder mould or in the shape of your choice and leave to cool in the fridge for at least 4 hours.

8. Toast a slice of bread on the griddle.

9. Spread the liver mixture, flavoured butter, semi-dried yellow tomatoes and anchovy pearls on a plate.

10. Serve cold