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Crostini toscani con milza

(Tuscany canapés with spleen)

Clean the chicken's livers and then chop them, skin the spleen and then crumble it. Then fry lightly some olive oil, a sliced leek and a cut carrot and celery; add the chicken livers and the spleen, brown a little bit more and then add half glass of white wine and make it evaporate.

Add chopped capers and a bit of broth. Then take off from the pan the small pieces of chicken livers and the spleen, mince them and remix everything. Lightly wet in the broth small slices of home-made bread and spread them with the hot mixture.

Text Tebaldo Lorini
Translated by Gianna Toni


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