Chicken livers terrine with pistachio nuts and pear and Montefalco Sagrantino DOCG sauce
Let a little bit of olive oil, butter, chopped onion and a bay leaf brown in a pot, add chicken livers, cook it for 1 minute and flambé with cognac. Finish it cooking (10 min.). Remove the bay leaf and insert it into a mixer with gelatine and mascarpone, blend it and add salt, sugar and pepper. Add pistachio nuts and put it into a mould in the fridge.
Pear and Montefalco Sagrantino DOCG sauce
Cut up a pear, sear it in a pan with sugar, salt and pepper, add butter and flambé with Montefalco Sagrantino DOCG. Finally, add single cream, cook it for some minutes, blend and filter it.