Escalope of foie gras with balsamic vinegar of Modena (2)
Instructions
Clean the mushrooms, wash them and dry them well, cutting even larger for long in order to homogenise the measure, and put them to cook in a pan with salt lively focus for 5 minutes.
Throw away the water released from the mushrooms and finish cooking by adding chopped garlic and butter, and then the parsley.
Season with salt and pepper and keep warm.
Heat a non-stick pan and rosolarvi the Escalopes of foie gras (add salt, pepper and flour) very lively focus, 3 minutes per side.
Dry them on absorbent paper and serve with the g a next and a few drops of Aceto Balsamico Tradizionale di Modena, raw.
Ingredients and dosing for 4 persons
- 400 g of raw goose foie gras from 4 cutting escalopes
- 1 tablespoon of aceto balsamico tradizionale di modena
- 300 G = = G
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 50 g of butter
- Salt
- Pepper