Spleen crostini in broth is an ancient Tuscan dish, particularly popular in Florence. This tasty recipe involves using veal spleen, which is boiled in broth along with other ingredients. The stale bread crostini 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 pinch of salt and an egg yolk. Spread it on slices of stale bread that have been quickly dipped in milk beforehand.
Then brown the slices in a little butter, arrange them on plates, and cover them with steaming broth.
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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
Italia, Toscana
| Energy (kcal) | 116.96 |
| Fat (g) | 4.01 |
| of which Saturates (g) | 1.43 |
| Protein (g) | 20.17 |
| Sale (g) | 0.08 |
