TUSCAN COOKING

Typical Recipes, Hors d'oeuvre:

Canapès with spleen

PREPARATION:

Take a piece of beef spleen and cut it open with a knife so that the skin remains on the inderside.
Scrape the meat away from the skin and tendons. If you have some meat sauce already prepared, cook the sauce. Otherwise, mince 1 slice of ham, ½ clove garlic and 1 salted anchovy, rinsed and boned. Sautè in butter alongwith the spleen. When the spleen is cooked chop it finely (if cooked in sauce, chop it together with 1 achovy), return it to the saucepan and heat through without letting in boil. In the meantime prepare slices of toas, dip them briefly in broth and spread them with the spleen mixture. 45min.