Spleen croutons

Preparation:

Preparation: These croutons are a Tuscan specialty and are very tasty. Remove the skin from the spleen and cook it in the sautéed very finely chopped onion, celery and carrot and browned in oil and butter. When the spleen is cooked, pass it through the food processor together with the anchovies, previously cleaned and boned. Put the minced spleen back into the casserole where the cooking sauce will be left and let it warm up before spreading it on the toasted and buttered croutons that you have already prepared.