TUSCAN BALCK CROUTONS

Original Tuscan recipe revisited in Cortona

Preparation time: 15 minutes

INGREDIENTS for about 16/20 croutons

• 2 sausages
• 5 ounces of pork spleen
• 5 ounces of chicken livers
• laurel
• sage
• celery
•  just over half a onion
• salt
• vegetable broth
• capers
• 3 anchovies sautéed, washed and boned
• extra virgin olive oil
• vinegar
• Holy wine
• Tuscan bread, alternatively use a baguette.

PROCESS

1. let’s drain the pork spleen, for cooking we will use a saucepan or a pan with high sides with a high flame.
2. let’s start putting sausages and chicken livers with vinegar, coarse salt and a bay leaf … Let them cook, turning them from time to time …
3. Meanwhile prepare a mixture of small pieces with onion and a stalk of celery.
4. during the cooking we check the water that is formed in the saucepan and eliminate it …
5. add a drizzle of Tuscan extra virgin olive oil, the previously prepared prepared mixture and three sage leaves.
6. Leave to brown over high heat.
7. once you have reached the right browning, add the vinsanto and bring the cooking over a low heat.
8. when the meat starts to stick to the pan add the stock and wait until it is almost completely withdrawn.
9. add the capers with anchovy fillets and cook for another 5 minutes.
10. once the right cooking has been obtained, whisk to obtain a fairly coarse raw mixture (it must not be an end).
11. serve the mixture obtained by spreading it on slices of bread previously roasted in a homogeneous way.