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Slice the onion very thin.
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Heat a pan and saute the onions and 1 teaspoon cinnamon gently in 1 tablespoon butter and a dash of sunflower oil. Set aside when soft .
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Combine the flour with the cayenne pepper in a plastic bag.
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Add generous amount of salt and pepper .
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Put the livers in the bag and shake to completely coat, remove and set aside.
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Heat the the remaining teaspoon butter and a dash of sunflower oil in a large frying pan.
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Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
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Remove the livers from the frying pan.
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Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
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Return the livers to the pan together with the onions, coating them with the sauce.
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Put the livers on top of the toasted crostini and serve while hot.
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To make the crostini
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Slice French bread into thick slices and brush with olive oil on both sides.
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Toast under the grill or in a griddle pan. Set aside once browned.