Crostini alla Toscana
Chicken livers & veal spleen on toast
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yeld for 4
- 100 g (3 1/2 oz) chicken livers
- 100 g (3 1/2 oz) veal spleen
- 2 (120 g - 4 oz) peeled tomatoes
- 1 (60 g - 2 oz) little carrot
- 2 (80 g - 3 oz) fresh young onions
- Bunch of fresh parsley
- 1 tablespoon capers in vinegar
- 100 ml (4 fl oz - 1/2 C) red wine
- 2 tablespoons extra virgin olive oil
- 20 g (3/4 oz) butter
- 150 g (5 1/2 oz) sliced bread
- Salt
- Pepper, if you like
- Time:
preparation: 20 minutes
cooking: 30-40 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 158 (kCal) 8 % GDA (*) - 660 (kJ)
Protein: 10.1 (g) 21 % GDA
Total fat: 11.4 (g) 17 % GDA
Total carbohydrate: 3.5 (g) 2 % GDA
Sugars: 3.5 (g) 4 % GDA
Tuscan crostini is a tasty appetizer to be served with a cocktail to open a meal, Italy-style or as a snack.
Slice the veal spleen. Chop the parsley together with the capers, carrot and onions. Put the chopped ingredients, olive oil and butter in a pan and let all fry lightly on a low flame, stirring.
Add the veal spleen and chicken livers, stir for 1-2 minutes and, finally, pour in the wine. Add also the peeled tomatoes after squashing them with a fork. Season to taste with salt and pepper and keep on cooking for almost 30 minutes or until the cooking juice is well retired.
Let all cool and then purée.
Spread the sauce on the slices of toasted bread.
Note
- - You can choose a loaf or a baguette or a sandwich loaf for your crostini.
- - You can prepare the sauce in advance, the day before. But remember to chill it. In any case you have to use the sauce at room temperature.
- - We prepare this sauce in another way. We put all the ingredients in the pan in the same time. So we don’t fry lightly and protect our liver. We also add 1 teaspoon dried bay leaves and 1 tablespoon dried chives. We add the olive oil only when we switch off the gas. So the flavour is better. We use no butter for a low fat recipe. Eventually you can add other olive oil. We like it very much.
