Giblets and pomegranate sauce
Instructions
With this sauce seasoned the paeta rosta to Venetian tradition melgaragno.
Finely chop liver, heart and gizzard; put them in a pan with butter and salt; just Sauté.
Combine the Pomegranate juice and pepper; simmer gently for about 15-20 minutes.
Pass the sauce through a sieve, add 2 flakes of butter and put it back on the stove, stirring until it becomes a cream.
Put it very hot on Turkey cut into pieces.
Ingredients and dosing for 6 persons
- A turkey innards
- 1 pomegranate
- 30 g of butter
- Salt
- Black pepper