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Crostini alla senese

The Sienese crostini are an older version of the chicken liver crostini, both very tasty and suitable for both an aperitif and as a starter.

Chef Stefano Riva

Difficulty: easy

Method: 20'

Cooking: 45'

Difficulty: easy

Method: 20'

Cooking: 45'

Chef Stefano Riva

Difficulty: easy

Method: 20'

Cooking: 45'

Difficulty: easy

Method: 20'

Cooking: 45'

Method

  1. 01 / Prepare the ingredients

    Peel and finely chop the onion and garlic. Drain the anchovies from the oil and the capers from the vinegar, then chop them finely. Wash the parsley and chop the leaves finely as well.

  2. 02 / Start with sautéing

    Heat the extra virgin olive oil in a pan over a low heat and add the chopped onion and garlic. Sauté gently until lightly browned, then add a drizzle of stock and cook over a low heat for 5 minutes.

  3. 03 / Prepare the spleen

    Clean the spleen of the outer skin and fibrous parts. Chop it very finely with a knife, until it is reduced to the consistency of a puree.

  4. 04 / Continue with the prep

    Add the chopped spleen to the sautéed onion and garlic, stir and let it cook for a couple of minutes over a low heat. Add the capers, anchovies, parsley and tomato passata; add the meat stock, it must cover the spleen, then let it simmer for 30 minutes, until the stock evaporates. Add the Vin Santo and let it evaporate, 5 minutes of cooking is enough to have the spleen cooked to the right point, reaching a creamy but not wet consistency.

  5. 05 / Finish the prep and serve

    Cut the slices of bread and position the spleen paste on top of the bread. Depending on your preference, the bread can also be used after it has been toasted or slightly moistened with meat stock. Serve the Sienese crostini accompanied by a good Tuscan red wine or, as in our case, with a glass of Vin Santo.

The Sienese crostini are an older version of the chicken liver crostini, both very tasty and suitable for both an aperitif and as a starter.

Ingredients for 4 people

300 g Tuscan homemade bread (unsalted)

600 g beef spleen

1 small onion

1 clove garlic

10 g parsley

10 g capers in vinegar

6 anchovy fillets in oil

50 g tomato passata

100 ml Vin Santo

20 g extra virgin olive oil

200 ml meat stock

Salt and pepper

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