Spleen Crostini in Broth

Finely chop the onion and brown it in the butter in a pan. skillet over medium heatStir often and continue until it becomes soft and slightly golden, without letting it burn: the color must remain light and the aroma sweet. Remove the skillet from the heat and let it cool completely soffritto before combining it with the other ingredients.

Carefully scrape the ox spleen to completely remove the outer skin. Work the pulp until it reaches a consistency suitable for blending, ensuring that no membranes or hard particles remain. This cleaning is essential for obtaining a smooth, easily spreadable, and palatable cream.

Combine the scraped spleen, the now-cold onion, the parsley, the egg and a grating of nutmeg in a bowl. Season with salt to taste and pepper, then mix until you get a mixture uniform and creamy, without obvious streaks of egg white or egg yolk. If the cream is smooth and easily spreadable, it's ready for bread.

Cut stale rolls into slices about half a centimeter thick. Remove the crust with a knife, cutting out even, compact slices; alternatively, use stale sandwich bread. soft bread crumb It must be dry but not crumbly, so that it can support the cream during spreading and subsequent frying.

Spread the spleen cream on one side of each slice, forming an even layer without any accumulations on the edges. Cover the surface well, but don't overdo it: a regular filling promotes even cooking and reduces the risk of the mixture come off or come out in skillet.

Heat the fat for frying and, when it is very hot, place the slices on it, starting with the coated side. Fry them on both sides until the bread is golden and the cream is cooked and adheres well to the surface. soft bread crumbTurn the slices carefully to keep the filling intact; the final color should be uniform, with no burnt spots.

Drain the browned slices and let them cool enough to handle. Then cut them into strips about half a centimeter wide, maintaining a regular cut. The strips should remain compact, with the bread golden and the cream visible, so they spread easily in the broth without falling apart immediately.

Bring the meat broth to a boil and add the freshly prepared bread strips. Let them warm in the boiling liquid until they're soft on the surface, while still retaining some of the bready texture. Serve the crostini immediately, once the broth is piping hot and the contrast between the soft bread crumb and the cream is still noticeable.