Crostini alla milza in brodo are an ancient Tuscan dish, particularly common in Firenze. This tasty recipe uses veal spleen, which is boiled in the broth together with other ingredients. The slices of stale bread are then soaked in the cooking broth and served hot. A rich and flavorful first course, perfect for winter days.
Remove the soft part of the veal spleen from its casing and place it in a bowl with a little salt and an egg yolk; spread it on slices of stale bread that have previously been quickly dipped in milk
Then brown the slices in a little butter, arrange them on plates and cover them with steaming broth
Frying Pan
Spoon
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days
The original recipe comes from traditional Florentine cuisine
Italy, Toscana
| Energy (kcal) | 116.96 |
| Fat (g) | 4.01 |
| of which Saturates (g) | 1.43 |
| Protein (g) | 20.17 |
| Sale (g) | 0.08 |
