CHICKEN LIVERS TERRINE WITH PISTACHIO NUTS AND PEAR AND MONTEFALCO SAGRANTINO DOCG SAUCE

Chicken livers terrine with pistachio nuts and pear and Montefalco Sagrantino DOCG sauce

 

 

RECIPE

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.

ANTEPRIMA SAGRANTINO AREA RISERVATA