Pate with sweet and sour fruit
Instructions
Clean the liver, cut it into pieces, FRY for 7-8 minutes in a casserole with 40 g of butter, oregano, onion, salt, pepper and sfumatelo with the marsala.
Chop the ingredients and then run through a sieve; incorporated in the past remained butter worked at cream and cognac, pour into a bowl and let cool in the refrigerator.
In a saucepan, boil for 5 minutes, the wine and the vinegar with the mustard, sugar and Ginger peeled and cut into sticks.
Add the dried apricots cut into 4, kiwi peeled and sliced into chunks, pear and grapes; Cook for 2-3 minutes, add the currants and after 3 seconds, drain the fruit.
You reduce the cooking liquid to high flame until it becomes syrupy and pour it over the fruit; serve the croutons with a square of pâté, a few salads and a bit of sweet and sour fruit.
Ingredients and dosing for 4 persons
- 150 g of calf liver
- 100 g of butter
- 1 tablespoon of cognac
- 1/2 shot of marsala wine
- 1/2 chopped onion
- 1 pinch of oregano
- 20 cl of red wine vinegar
- 20 cl of white wine
- 150 g of cane
- 3 cm of fresh ginger
- 2 teaspoons of mustard grains
- 2 dried apricots
- 1 kiwi
- 1 red pear
- Some berries of white grapes
- 1 grappling of redcurrants
- Frisee salad
- Croutons
- Salt
- Pepper