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.