- 250 gr calf’s liver di veal gr 250
- 250 gr chicken liver
- 400 gr butter
- half glass of Marsala
- half glass of Cognac
What to prepare
- a casserole
- un sifter
- a salad bowl
- a rectangular metal mould
Thoroughly rinse under running water 500 grams of veal and chicken liver (in equal parts); cut the liver in thin slices, brown in butter with a rosemary shoot and some sage; add half glass of Marsala and cook slowly for twenty minutes.
Then take away the herbs and pass the liver through a sifter (dobiòn).
Put the mixture in a salad bowl together with as much butter as the mixture weighs.
Whisk it in a cool place. Soften it with a glass of good Cognac and at the end add diced cubes shaped truffles.
Shape it and let it cool for several hours in refrigerator before serving.
Photo Credits: David Blaikie