Recipe for 6 people
A taste starter from traditional Tuscan cuisine
(15 minutes for the preparation + 45 minutes cooking)
Wash the liver and cut into pieces. Cook in a saucepan with the olive oil, onion, carrot, sage, pepper and a little salt. Cook over high heat for 7-8 minutes, until it forms a light crust on the bottom, pour the wine and scrape the crust with a wooden spoon. After the wine has evaporated, add the chicken stock and cook another 7-8 minutes. Meanwhile, prepare a mixture with capers and anchovies and add it to the spleen. Everything should be whipped and put on the fire until a thick cream is ready, but without boiling. Allow to cool, stirring occasionally. Slice the bread in wheelchairs, roast it and spread the cream on it.