Tuscan crostini are a delicious appetizer made of crispy Tuscan bread slices, topped with a rich sauce made from veal spleen, chicken livers, capers, onion, and celery. The whole is enriched with dry white wine and broth, then completed with a sprinkle of salt, pepper, and a drizzle of olive oil. Tuscan crostini are a true symbol of Tuscan cuisine, with their rich and savory flavor that conquers all palates.
The preliminary operations are the longest: peel the spleen and remove the gall from the livers, chop the celery and onion and sauté them in a little oil, then add the spleen and livers cut into pieces.
Let it cook for a few minutes, then pour in the white wine and let it evaporate after adding the right amount of salt, pepper, and chopped capers.
Cook for half an hour, occasionally moistening with a little broth.
Blend the mixture in a blender and in the meantime fry the slices of Tuscan bread in hot oil.
When they are golden brown, let them dry on a sheet of absorbent paper and spread them with the spleen and liver mixture.
Pan
Wooden Spoon
Store leftovers in the refrigerator for up to 2 days
Tuscan crostini are a classic appetizer of Tuscan culinary tradition
Italia, Toscana
| Energy (kcal) | 140.63 |
| Carbohydrates (g) | 20.83 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 0.88 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 8.11 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.26 |
