Spleen Crostini

Crostini di Milza

Tuscan crostini of day-old bread, stuffed with veal spleen and served in boiling meat broth.

6 servings

Easy

Tuscany

EasyTuscany

The Milza Crostini are a substantial Tuscan preparation, designed to transform the day-old bread in a warm and tasty dish. The heart of the recipe is the contrast between the softness of the mixture of spleen and egg yolk, the sweetness of the browned onion and the intense note of parmesan. The bread, quickly moistened in milk, supports the filling and acquires in skillet a browned surface, while the meat broth completes the service with a softer and more enveloping consistency. Cooking requires attention: the butter must promote uniform browning and the mixture It should brown without burning. Served piping hot, the crostini combine the crispy, golden crust of the bread with the tender spleen, with the broth binding everything together in a warm, flavorful whole. This recipe is a traditional Tuscan dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the spleen

Remove the spleen from its casing and collect the soft part in a bowl. Season it with a little salt and mix it with the beaten egg yolk until it becomes smooth. a mixture uniform and well blended.

Gently sauté the onion

Finely chop the onion and brown it in a pan skillet with the butter. Keep the heat moderate and stir often: the onion should become soft and golden, releasing a delicate aroma, without darkening or burning.

Complete the mixture

Add the browned onion to the spleen mixed with the egg. Add the grated grana cheese and mix until the ingredients are evenly distributed; the mixture It must be soft, compact and easily spreadable.

Slice the bread

Cut the loaf of day-old bread into slices about a centimeter thick. Keep the slices whole and even, so they can hold the mixture during browning and remain firm enough when placed in the broth.

Moisten the slices

Quickly dip each slice in the milk, on both sides, or just enough to moisten without over-soaking. The bread should soften on the surface but retain a firm structure so it doesn't break during baking.

Spread the spleen

Distribute the mixture of spleen on one side of each slice, forming an even layer. Cover the surface without overdoing it, so the filling can cook and brown along with the bread.

Brown the croutons

Melt the butter in skillet and place the croutons on top. Brown them on both sides, turning them over gently several times, until the mixture of spleen will have taken on a brown color and the bread will be golden brown without being burnt.

Serve in broth

Bring the beef broth to a boil and keep it warm. Place the croutons directly into the boiling broth and serve immediately, once the bread has absorbed some of the liquid but is still firm and the browned surface is clearly visible.

Chef's Tips

Brown the croutons over medium heat and turn them over several times: the mixture The spleen must brown without burning, while the bread must remain firm enough to be served in the broth.