116. Crostini di Milza

Canapés with Spleen

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 120 grams (about 4-½ ounces) of mutton spleen
  • 2 anchovies

Method

Remove the membrane from the spleen and cook in butter and brown stock. If you have no brown stock, sauté a little onion in olive oil and butter, adding salt, pepper and the usual spices, and then use the mixture to cook the spleen. When the spleen is done, add the anchovies, finely mincing together all the ingredients. Put the sauce back on the fire, adding a teaspoon of bread crumbs to bind t