Goose liver escalope with mushrooms and Balsamic Vinegar

Goose liver escalope with mushrooms and Balsamic Vinegar 2018-08-31T15:46:57+00:00

Project Description

Ingredients (for 4 people):

  • 4 goose liver escalopes
  • 300 g (10.56 oz- 0.66 lb) of fresh mushrooms
  • 8 thin slices of smoked bacon
  • 3 little pieces of butter
  • 4 spoons of extra-virgin olive-oil
  • 2 garlic cloves
  • 1 tuft of parsley
  • 1 glass of 00 wheat flour
  • 1 leek
  • salt
  • pepper
  • 1 coffee-spoon of sugar
  • 2 spoons of Balsamic Vinegar

Preparation

  • Clean mushrooms and fry them quickly in a frying-pan together with 2 pieces of butter, 2 spoons of oil, minced garlic, salt, pepper, sugar. Cook on a slow fire.
  • Salt, pepper and flour escalopes on both sides. Roll them up into bacon slices and fix with toothpicks.
  • Brown slightly-sliced leek in a frying-pan with oil and butter left over. Salt, pepper and add water until it becomes transparent.
  • Add escalopes and let them brown on a brisk fire.
  • Pour Balsamic Vinegar into the frying-pan and let it cook until cooking sauce thickens.
  • Add mushrooms and complete escalopes cooking time.
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