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Goose liver escalope with Balsamic Vinegar of Modena

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


L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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