Crostini with spleen and chicken livers, or Tuscan crostini, are bread crostini on which a paté, prepared with the spleen and the chicken livers, is spread; they are tasty appetizers just like Grandma used to make, in a time gone by, for the feast celebrating the wheat beating.It is a typical dish, also known as “black crouton” for its colour.
INGREDIENTS
Slices of stale Tuscan bread with natural yeast
200 grams of spleen
500 grams of Valdarno chicken livers
Salt and pepper
½ glass of meat broth
½ glass of white wine
Capers
1 celery stalk
1 red onion
Extra virgin olive oil
PROCEDURE
1. Remove the inside of the spleen by vigorously rubbing the back of a knife on the skin and squeezing the pulp towards the cut part. Then prepare a mixture of small pieces with onion and celery, let them cook with two tablespoons of extra virgin olive oil, leave to brown.
2. Add chicken livers and spleen and bring the cooking over a low heat. Once you have reached the right browning, add the white wine to blend. Add the capers shredded and, shortly after, the broth.
3.During the cooking, check the water formed in the saucepan and wait until it has almost completely withdrawn, remove from the fire and pass it to the mills in order to obtain a fine and compact mixture.
4. Once cooled, serve the mixture obtained by spreading it on slices of Tuscan bread previously roasted.