Stuffed cones
Instructions
Clean the foie gras and veal and cut them into thin slices.
Melt 50 g of butter in a saucepan; Join Laurel and ask yourself to Brown the slices of liver on both sides, over high heat.
Add salt, remove the Pan from the heat and remove the bay leaf.
Clean the chicken livers, cut into small pieces and let them jump into a pan with the remaining butter, Sage and a pinch of salt.
Remove from heat, remove Sage and let cool.
You find the sandwich crumbs in milk, then squeeze it and move along with the three types of liver, meat grinder on which you have installed the disc from the smaller holes.
Collect the proceeds in a bowl and season with a pinch of salt and a pinch of pepper.
Whip the cream until foamy firmly.
Clean the truffle to remove all traces of land, cut it into small pieces and add it to the mixture along with the cream and the brandy.
Carefully mix everything together and transfer it in a pastry bag with a round nozzle.
Roll up the slices of prosciutto and farcitele cone with the mixture.
Arrange the stuffed ' cones ' in a radial pattern on the serving dish and keep them in the refrigerator until ready to serve.
Ingredients and dosing for 4 persons
- 200 g of goose liver
- 200 g of calf liver
- 70 g of butter
- 1 leaf of laurel
- Salt
- 150 g of chicken livers
- Some leaves of sage
- 1 stale oil sandwich
- Milk
- Pepper
- 1 glass of cream
- 1 black truffle
- 1 dram of brandy
- 6 slices of ham (slices from 50 g)