400 g./1 lb. goose liver
in a single piece - 500 g./1 lb. of foie gras - 1/2 liter
of cognac - 2 bayleafs - white pepper - salt.
After having cleaned the
bladder thoroughly, place the liver in cold salted water
for 2 hours so that all the inner matter is discharged.
Dry, salt and sprinkle some white ground pepper on it.
Marinate for 6-8 hours in cognac which has been flavored
for 4 days beforehand with bayleafs; drip and place in
a heatproof terra cotta casserole dish with a lid.
Melt the foie gras separately over a medium flame, pour
over the liver, cover and cook over a low heat for 17
- 18 minutes.
Cool in its juice and serve cut into slices together with
white bread; It can be kept in the refrigerator for a
few days covered in the juice.
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Pinot
brut Blanc de Blancs
Santa Margherita
Spumante with a dry
velvety taste with almond notes. Elegant bouquet
with hint of hawthorn, ultra-fine, lingering perlage.
Serve cool at:
8° - 10° C.
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any
liver-based recipes are of ancient origin and many different
varieties have been handed down to us through the centuries.
