Woodcock Crostini
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- woodcock innards
- woodcock gizzards
- parsley
- anchovy pulp
- butter
- meat gravy
- pepper
- bread
- sage and lardo
Instructions
- Clean the woodcock innards (discarding only the gut end at the vent); combine with unemptied gizzards, parsley and anchovy pulp.
- Chop everything very fine, then cook in a little butter with pepper, moistening with meat gravy.
- Spread on barely toasted bread slices; serve with the woodcock roasted with sage and wrapped in lardo.