Crostini with spleen
Crostini with spleen, commonly called crostini neri (black crostini) in Siena, represent a typical appetizer of Siena cooking. This dish was served for lunch, in the summer, during the threshing of wheat, when the farmers’ wives would provide refreshment to the workers with cheerful tables right on the threshing floors.
The Crostini dough was usually served in a terracotta pot, placed in the middle of the table, and it was spread on stale bread that was then dipped into the broth.
Ingredients (for 4-6 people)
- 1 celery stick
- 1 sprig of parsley
- 2 tablespoons of extra virgin olive oil
- 50 g minced meat
- 200 g veal spleen
- 1/2 glass of red wine
- 50 g capers
- 2 anchovies in oil
- 1 stick of crostini
- salt to taste
1 Prepare a mixture with the onion, celery and parsley. Heat the oil in a saucepan and add the vegetables. When they start to brown, add the minced meat, letting it all brown over a medium heat, until it is dark.
2 In the meantime, take the spleen and cut the skin using the back of a knife. Pull out the pulp, adding it to the batter, and sprinkle it with red wine. Once this evaporates, lower the flame on the stove.
3 Let it cook for another 30 minutes, keeping it wet, if necessary, with a drop of hot water. At this point add the capers, the anchovies cut into pieces, and season with salt, allowing the flavor to seep in for a few seconds. Cut the Crostini bread into slices and spread the sauce on them.