Description
In Italy food is a ritual, a pleasure. The Italians take very seriously and with a passion to this part in my life. It's safe to say that they are obsessed with food, which is not just eating, gastronomic delights, abundance and diversity is very important and responsible process, in which substantially all: the order and the time and the setting and the mood. But it's not. they only eat their pasta or risotto. They are very fond of and prepare a variety of foods. None of self-respecting foodies would not refuse such spicy dishes as meat or liver flavored sauce. Here's a look, and if you do, and try to cook recipe of Italian cuisine, which I found today.
Ingredients
-
The goose liver
150 g
-
Apple
50 g
-
Cherry
150 g
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Dry red wine
100 ml
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Orange
1 piece
-
Butter
2 Tbsp
-
Brown sugar
1 Tbsp
-
Onion
50 g
-
Honey
1 Tbsp
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Salt
-
Peppers red hot chilli
-
Olive oil
2 Tbsp
Cooking
Apples cut into discs directly from the heart. The frozen cherries defrost. Cut off from orange two piece and send out to dry in the oven. They will go for the decor.
In a pan heat butter and put into the hot apples. Sprinkle top with sugar and fry until then, until the sugar melts and forms a caramel crust. Apples take out and put on a plate in which we serve.
Half medium onion cut into thin half-rings.
Squeeze orange juice from remaining orange halves.
Start to fry the onions until it will turn brown. Enter the cherries and keep on medium heat.
Take dry red wine. I had the usual table "Cabernet".
Add to cherry wine and orange juice.
Enter the last 1 tbsp. of honey. Put salt to taste and red chili pepper. Keep on heat until until the liquid evaporated by 1\3. Do not overdo make sure that the sauce was still juicy.
If you have, put in a pan with goose fat, well, or olive oil and heat. Fry both sides of the goose liver. Close lid, reduce the heat to low and keep under the lid for 5-7 min. to the liver is reached.
Salt and pepper have ready the liver.
On a plate, which is already on our apples, we put the liver on top of apples and spread on top of cherry sauce. Decorate with dried orange slices on the greens.
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