online shop of italian wine, french wines, balsamic vinegar of Modena; Italy wine and Champagne, wine cellar, wine bar and restaurants Italy, great italian wine and champagne, selling of traditional balsamic vinegar of Modena; the best gourmet products made in Italy; italian wine and Champagne for high gastronomy recipes
|
 |
|
|
|
Foie gras with Balsamic Vinegar and chanterelle mushrooms (recipes second courses)
Ingredients for 4 persons:
400 g foie gras (duck, goose) raw and cui into 4 escalopes of the same thickness;
1 tablespoon Modena's Traditional Balsamic Vinegar;
300 g chanterelle mushrooms;
1 clove garlic;
1 tablespoon chopped parsley;
50 g butter;
salt and pepper.
Preparation:
Clean the mushrooms throughly, wash and dry.
Cut the larger ones in half lengthwise so that they are more or less the same size. Cook them in a frying pan over high flame with just salt for about 5 minutes.
Pour off any liquid generated by the mushrooms and cook them fully by adding the butter and chopped garlic and later the parsley. Adjust for salt and pepper and keep warm.
Warm a non stick frying pan and brown the foie gras escalopes (previously salted, peppered and floured) over a very high flame for 3 minutes per side.
Drain them on paper towels and serve with the mushrooms and season with a couple of drops of balsamic vinegar.
|
|
|
|
|
|
|
|
|
|
|
|
|
