Scrambled egg in marsala sauce
Instructions
Cut into cubes the foie gras and black truffles (more or less, depending on tastes and availability); mix them, then toss them in the pan with a tablespoon of butter, hot bathing gradually with the Marsala.
Beat the eggs in a bowl with a pinch of salt and pepper.
In a pan heat the remaining butter, add eggs, formed the album omelette; and as soon as you see that begin to thicken, pour over the liver and truffle mixture, press lightly with the chestnut Pan spoon because the pieces of liver and truffles from penetrating into the compound; completed cooking the omelette without rivoltarla.
In this case, it is preferable to a relatively narrow-bottomed pan, because the omelette is thick and fluffy.
Ingredients and dosing for 4 persons
- 12 eggs
- 1 black truffle
- 150 g of goose liver
- 20 cl of dry marsala wine
- 1 pinch of salt
- 1 pinch of pepper
- 120 g of butter