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Foie gras escalope with Modena's Traditional Balsamic Vinegar (recipes second courses)
Ingredients for 2 persons:
2 artichokes;
2 uncooked escalopes of foie gras;
1 teaspoon Balsamic Vinegar;
1 sheet of brick;
pepper and salt;
1 egg;
poppy seeds.
Preparation:
Slice the raw artichoke bottoms into thin slices and brown them in a frying pan in a little olive oil. Pepper and salt to taste.
Slice across the raw foie gras escalopes, salt and pepper them and cook them in a hot pan for two minutes per side. Drain on paper towels.
Place the artichokes in the center of the plate and lay the escalope on top. Sprinkle with a couple of drops of Traditional Balsamic Vinegar.
Cover each escalope with a round of brick cut to the same size as the escalope and dipped in egg and breaded with the poppy seeds.
The dish can be served with lightly caramelized baby onions.
TASCA D’ALMERITA
Chardonnay 2006
Chardonnay (Wine Sicily) |
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White wine with very intense, fruity taste and with a great structure.
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