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Crostini di beccaccia

(Woodcock canapés)

It is very important to have an unfrozen woodcock, because canapés are prepared with this bird's entrails and their contents. So that it is necessary that the poor woodcock is killed after having "grazed" in Mugello woods. Take the entrails of two or more woodcocks removing only the last part of the bird. Put them on a chopping board with two hollow-spined anchovies, a small handful of capers, a small garlic clove, two leaves of parsley and chop all these ingredients very finely.

Put all this foodstuff in a small tin with a knob of butter. Add half glass of red wine and let it dry, then spread the mixture on light fried canapés. It is possible to enrich this course by adding some white truffle.

Text Tebaldo Lorini
Translated by Gianna Toni

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