Crostino Toscano - Tuscany Toast with Patè

Crostino Toscano is a toast with a special patè spread over from Tuscany, the Italian region. The patè I suggest today is prepared with "coratella". Coratella is the heart, lungs, and liver of a young lamb. It is quite a cheap cut of meat but the dish is absolutely excellent. They offer it even in the expensive restaurants and especially in Tuscany, in small restaurants, it's everywhere...
 
INGREDIENTS:
Servings: -

500g lamb innards
1 carrot
1 onion
1 celery stalk
5-6 sage leaves
1 rosemary sprig
1 bay leaf
1 vegetable stock cube
50ml white wine
500ml water 
EVO oil


1. Clean the vegetables, peel the carrot.
2. Cut carrot, onion and celery in medium cubes.
3. Pour some Extra Virgin Olive Oil to a sauce pan and fry the vegetables for 5 minutes till they become golden

 
4. Meanwhile wash the innards and cut liver, lungs and heart into about 2x2 cm cubes.

5. Add the innards to the vegetables and splash the white wine into the pot. Cook till the wine is evaporated and the meat will get slightly brown.

 
6. Add herbs, veg. stock cube and 500ml of water. Stir well and cook at a low heat for about 1 hour, stirring from time to time.

 
7. Let the meat cool a bit down.
8. Remove the bay leaf and the rosemary sprigs from the pot.
 

9. With the use of a blender puree meat, vegetables and the sauce in which they were cooked.

10. If the spread result in being too thick add some olive oil.    
11. Serve over the toasted bread or large croutons .  

Bon Appetito!!!