Grandma Menna’s Kitchen: spleen crostini
Do you remember the crostini neri? The ones made with chicken liver? Well, today I’ll show you another version: these are made only with spleen. Obviously you can make Tuscan crostini with chicken livers and spleen together, to soften the strong and intense taste of spleen.
These crostini are typical of my area, we made often them , especially since my aunt Teresa gave us an infallible and reviewed recipe. It is today’s recipe!
I know, I know you’re used to my Wednesday’s pastoral stories, grandma’s childhood, relatives and ancestors, traditional sayings and Tuscan countryside… but if I had to describe this recipe through some shots, I would run the risk to repeat Tarantino’s Kill Bill as regards colours and style!
Clean the spleen in my kitchen is the most similar thing to O-ren Ishii’s band bloodbath committed by the Bride, really! Mum with a spoon in her hands, a huge white apron and latex gloves is Dario Argento’s worth! But let’s hit the recipe.
Spleen crostini
Print Recipe Pin Recipe Share by EmailIngredients
- 300 g spleen
- 1 medium onion
- 1 carrot
- 1 stalk celery
- 1 sprig parsley
- 1 clove garlic
- 1 heaping tablespoon pickled capers
- 1 glass red wine
- Tomato sauce, to taste
- Anchovy paste, to taste
- Salt
- Extra virgin olive oil
- 2 hard boiled eggs to decorate
Instructions
- First and foremost, clean the spleen. Extract the pulp from the spleen by scraping it with a large tablespoon so that the pulp meat comes out. Gather the spleen in a small bowl.
- Mince carrot, celery, parsley, garlic and onion.
- Warm a large tablespoon of olive oil in a non stick saucepan and gently sauté all the minced vegetables. When they are soft add the spleen and stir until it becomes brown and is cooked through.
- This is the moment to add a glass of red wine: let it reduce and add a bit of tomato sauce to redden the spleen spread. Now, remove from the heat and add the minced capers.
- As with the other Tuscan crostini, do not add salt but stir in some anchovy paste to taste to add saltiness.
- Spread on a slice of Tuscan bread.
- Add some slices of hard boiled egg to give a nice colour contrast and soften the strong flavour of spleen.
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sembrano appetitosi !
Eccomi qui, finalmente ho due minuti! Ti devo dire la verità, la milza non l'ho mai assaggiata e non ho proprio idea di che sapore abbia. I crostini di fegatini di pollo invece li conosco (li mangio spesso quando vengo in Toscana…), se non erro vengono anche chiamati più genericamente crostini toscani, vero?
Buona giornata 🙂
mai mangiati ma mi intriga molto questo crostini,,,li proverò!!baci imma
Ecco…io la milza proprio no…ho un ribrezzo insensato per le interiora…però se non mi dicevi che era milza magari me li mangiavo e li trovavo pure buoni 😀
Mi piacciono molto i tuoi crostini di solito ho mangiato quelli tradizionali coni fegatini.
Chissà cosa devono essere questi…
Bravissima!
Amazing! Not clear for me, how offen you updating your en.julskitchen.com.
Hi Anna! I update my english foodblog at least 3 time per week: tomorrow there will be a tuscan recipe, so stay tuned! ciao
[…] sandwiches are a popular street food here) and one classic dish that really embodies Florence are crostini di milza dell’Artusi made with a spleen paté. The best spots around the city to sample this flavorful dish are […]
[…] are a popular street food here) and one classic dish that really embodies Florence are crostini di milza dell’Artusi made with a spleen paté. The best spots around the city to sample this flavorful dish are […]