Turkey liver with potatoes and leeks
Instructions
Clean the leeks, cut into slices about half a centimetre thick and heat in boiling water for a few minutes.
Boil the potatoes without peeling them, in a pot with boiling water, then Peel and thickly.
Please warm up the velvety sauce into a saucepan, then add the sweet potatoes and leeks.
Fry the mushrooms and chopped shallots in a pan with butter, moderate heat for 4-5 minutes, then transfer it into the bowl with the vegetables.
Bring to the boil and season with the salt, a ground pepper and a rub of nutmeg.
Wash liver, dry it with a paper towel and let it sear over high heat in a pan with lard.
When the liver is browned on all sides, add the butter and let it froth, then insaporitelo with salt and pepper, remove from the Pan and keep warm.
Dilute the broth with the Fund poultry and reduce it by half over low heat.
Together with vegetables, cream and then distribute them into two individual dishes along with the liver cut into slices and sauce prepared with his cooking.
Serve immediately.
---Recommended Wines: Rosé Squinzano or Rosé of Tuscany Brolio.
Ingredients and dosing for 2 persons
- 250 g of turkey liver
- 5 g of lard
- 5 g of butter
- Salt
- White pepper
- 8 cl of dark fund poultry (see recipe)
- For the contour:
- 200 g of leeks
- 300 g of potatoes
- 100 g of mushrooms
- 20 cl of poultry velouté sauce (see recipe)
- 10 g of butter
- == 1 finely chopped shallot
- Salt
- White pepper
- 1 rub of nutmeg
- 1 tablespoon of whipped