Porcini mousse pâté of chicken livers

00255 MOUSSE INGREDIENTS for 4 PEOPLE 300 g mushrooms, 1/2, 1/2 carotina leg green celery, 1 small onion, 1 clove of garlic, 2 tbsp olive oil, 150 g of butter, 1/2 cup of broth, salt and pepper.

FRY in oil the finely chopped all the vegetables, when slightly Golden, add the sliced mushrooms, salted and peppered, wet with the broth and bring to boiling.

When the mushrooms are cool, puree through a sieve with the soft butter, mix well and let cool iltutto in the refrigerator.

Serve with the warm toasted bread croutons.

PATE ingredients 4 people: 200 g chicken livers, 200 g butter, a little olive oil, 1/2 finely sliced onion 1 bay leaf, 1/2 cup dry marsala 1/2 glass of cognac, 20 g of truffle cream, salt.

Preparation: Fry the onion in olive oil with bay leaf, let Brown then add livers.

Sprinkle with salt and leave to cook for about 15 minutes, basting with the marsala wine and cognac.

When it is ready, leave to cool, then add the soft butter and sifting through, then add the truffle cream and stir well with a whisk.

Serve with the warm toasted bread croutons.