How to exalt the fine taste of goose liver. Follow our receipt to create something special with the help of Balsamic Vinegar
Ingredients 4 people amount:
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 L-Originale, 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 of Modena PGI L-Originale.
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 the Balsamic Vinegar of Modena IGP into the frying-pan and let it cook until cooking sauce thickens.
Add mushrooms and complete escalopes cooking time.
Goose liver escalope with mushrooms and Balsamic Vinegar of Modena