Ingredients for 4 people:
- Fat Liver Scaloppa (gr.40) n.4
- Flour
- White Peaches No.1
- New salad
- Red Wine dl.1
- Scalon No.1
- Veal sauce dl.1
- Salt and Pepper q.b.
- Extra Virgin Olive Oil dl.1
Procedure: The Fatty Liver in Pan with Chianti and Peach Sauce.
Chop the shallots and let it wither in a copper pot with a little oil. Add the red wine and reduce to 1/3; Then add the veal sauce and bring to the boil. Season with salt and pepper the liver, sprinkle with flour and spread with a little oil, bake for about 3 to 4 minutes. Peel the peach and cut it partly fine as a carpaccio and the rest into small cubes. Place the peach carpaccio in the middle of the plate, place the liver, the bunch of salad and the red wine sauce. Finish with the peach nutdo.