Crostini di milza (2)
Instructions
These toasts are a Tuscan specialty and are very tasty.
Remove the skin to spleen and gilds in sauteed onion, celery and carrot, chopped fine and browned in oil and butter.
When the spleen is cooked the pass to the first chopper along with anchovies and de-boned.
Put again the spleen in the saucepan where chopped leftover cooked sauce and let it warm up before spreading it on toasted Buttered toast and you have already prepared.