[et_pb_section fb_built=”1″ _builder_version=”3.26.7″ custom_padding=”32px|||||” locked=”off”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”3.26.7″ custom_padding=”4px||0px||false|false”][et_pb_column type=”2_3″ _builder_version=”3.26.7″][et_pb_text _builder_version=”4.5.6″ custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|30px|0px|false|false” hover_enabled=”0″]<\/p>\n
Crostini with spleen and chicken livers, or Tuscan crostini, are bread crostini on which a pat\u00e9, prepared with the spleen and the chicken livers, is spread; they are tasty appetizers just like Grandma used to make, in a time gone by, for the feast celebrating the wheat beating.It is a typical dish, also known as “black crouton” for its colour.<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”http:\/\/www.visitvaldarno.com\/wp-content\/uploads\/2020\/01\/visitvaldarno-ricette-tradizionali-crostini-neri.jpg” _builder_version=”4.4.0″][\/et_pb_image][et_pb_text _builder_version=”4.5.6″ hover_enabled=”0″]<\/p>\n INGREDIENTS<\/strong> [\/et_pb_text][et_pb_text _builder_version=”4.5.6″ hover_enabled=”0″]<\/p>\n PROCEDURE<\/strong> 2. Add chicken livers and spleen and bring the cooking over a low heat. Once you have reached the right browning, add the white wine to blend. Add the capers shredded and, shortly after, the broth.<\/p>\n 3.During the cooking, check the water formed in the saucepan and wait until it has almost completely withdrawn, remove from the fire and pass it to the mills in order to obtain a fine and compact mixture.<\/p>\n 4. Once cooled, serve the mixture obtained by spreading it on slices of Tuscan bread previously roasted.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ module_id=”sidebar” module_class=”sidebar” _builder_version=”3.26.7″][et_pb_sidebar _builder_version=”3.26.7″ border_color_all=”rgba(0,0,0,0)”][\/et_pb_sidebar][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Crostini with spleen and chicken livers, or Tuscan crostini, are bread crostini on which a pat\u00e9, prepared with the spleen and the chicken livers, is spread; they are tasty appetizers just like Grandma used to make, in a time gone by, for the feast celebrating the wheat beating.It is a typical dish, also known as […]<\/p>\n","protected":false},"author":5,"featured_media":5281,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[58],"tags":[],"yoast_head":"\n
<\/span>Slices of stale Tuscan bread with natural yeast<\/span>
<\/span>200 grams of spleen<\/span>
<\/span>500 grams of\u00a0 Valdarno chicken livers<\/span>
<\/span>Salt and pepper<\/span>
<\/span>\u00bd glass of meat broth<\/span>
<\/span>\u00bd glass of white wine<\/span>
<\/span>Capers<\/span>
<\/span>1 celery stalk<\/span>
<\/span>1 red onion<\/span>
<\/span>Extra virgin olive oil<\/span><\/p>\n
1. Remove the inside of the spleen by vigorously rubbing the back of a knife on the skin and squeezing the pulp towards the cut part. Then prepare a mixture of small pieces with onion and celery, let them cook with two tablespoons of extra virgin olive oil, leave to brown.<\/p>\n