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.
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.
Difficulty: easy
Method: 20
Cooking: 45
Difficulty: easy
Method: 20
Cooking: 45
Method
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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.
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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.
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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.
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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.
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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.
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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Unlike the Bolognese meat sauce, the meat sauce in this recipe does not require the use of tomato as it is a white meat sauce.