CookEat Recipe
Mutton Spleen and Anchovy Crostini
Gently dried buttered bread with finely chopped mutton spleen and anchovy, moistened with meat jus.
Method
Steps
Step 1
Gather the ingredients: 120 g professionally prepared food-grade mutton spleen, outer membrane removed; 2 whole salt-cured anchovies, cleaned and boned, or about 4 prepared fillets; 20 g butter for the topping; About 100 ml ready-to-use meat jus; 1 teaspoon fine dry breadcrumbs; 160 g white bread, cut into small thin slices; 20 g butter for the bread.
Step 2
Buy the spleen specifically prepared and approved for food, with its outer membrane removed. Cut into small pieces. Melt the 20 g topping butter in a small pan, add the spleen and cook gently. Add the meat jus and simmer until tender and thoroughly cooked, reaching at least 74°C; allow about 20–30 minutes, adding a little water if the pan becomes dry.
Step 3
Finely chop the cooked spleen with the cleaned anchovy flesh on a clean board. Return to the pan and its remaining juices, stir in the teaspoon of breadcrumbs to bind, then warm gently without bringing the mixture back to a boil. Keep it spreadable.
Step 4
Meanwhile, dry the thin bread slices briefly in a low oven at about 120°C until their surfaces feel dry but have not browned or become toasted. Spread with the remaining 20 g butter, then the warm spleen mixture. Serve promptly.
Step 5
Without meat jus, finely chop about 1 tablespoon onion and soften it in 1 tablespoon olive oil and the same 20 g topping butter. Add the prepared spleen, a small pinch each of salt, pepper and warm mixed spice, and about 100 ml water to prevent drying. Cook until tender and at least 74°C, then continue with the anchovies, breadcrumbs and buttered bread exactly as above.
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