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Spleen Crostini Recipe - Crostini di Milza


Though spleen isn't easy to come by any more, it is very nice in this pate to spread over crostini.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • Spleen
  • Onion
  • Butter
  • Cognac
  • White wine
  • Anchovy filets
  • Capers


Another very traditional Florentine crostino paté, and again quite tasty. Don't be put off by the idea of eating spleen as you may already be consuming it regularly: Spleen is quite red, and my father-in-law, who was a butcher, says it's common practice to add a little to ground beef to give it color. Italians certainly have no monopoly on tricks of this sort, and it may be common where you live too.

You will want about 6 ounces of veal spleen (an oriental market will have it if your butcher does not). Peel away the membrane and chop it. In the meantime mince and sauté half of a small onion in butter; when it begins to brown add the spleen and sprinkle it with cognac. When the cognac has evaporated add white wine and continue simmering until the spleen is about half done. At that point mince to a fine paste with anchovy filets and capers to taste, and return it to the fire, stirring constantly and moistening it with broth or white wine as necessary until done, about 10 minutes.

Once the mixture is ready, spread it on thinly sliced bread. Tuscan bakeries make special crostini loaves whose outlines match those of the suits of playing cards. Elegant, but a baguette will work as well. Serve the crostini as an antipasto.

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