Tuscan crostini
Instructions
Preliminary operations are the longest: skinned spleen and remove the gall to livers, chop the celery and onion and sauté in a little oil, add chopped livers and spleens in pieces.
Simmer for a few minutes, and then pour the white wine and let evaporate, after adding in the right measure, salt, pepper and chopped capers.
Cook for 30 minutes basting occasionally with a little broth.
Pass the mixture in the blender and meanwhile you fry the slices of Tuscan bread into the hot oil.
When they are well browned let them dry on a paper towel and spread them with the mixture of spleen and livers.
Ingredients and dosing for 4 persons
- 500 g of cut sliced tuscan bread
- 150 g of calf spleen
- 2 chicken livers
- Capers
- 1/2 onion
- 1 stalk of celery
- 2 cups of dry white wine
- 10 cl of broth
- Salt
- Pepper
- Olive oil