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Ingredientes
- 2 x goose livers
- 1/2 c. white or possibly cider vinegar Instant flour to dredge
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 x onions thinly sliced rings
- 3 x dry figs rehydrated in hot water and thinly sliced
- 1 c. sweet wine, Verduzzo or possibly Dindorello
- 1/4 c. dry wine, Soave Salt to taste Freshly-grnd black pepper to taste
- 1 tsp grated lemon zest
- 1/4 c. finely-minced Italian parsley
- 2 Tbsp. butter
Direcciones
- Trim the livers of connective tissue and fat. Rinse in a cool water bath which has been augmented with the vinegar. Drain and pat dry. Slice into 1/2-inch thick slices, and dredge lightly with the flour.
- In a large, heavy-bottomed skillet, heat the extra virgin olive oil over high heat till smoking. Add in the liver pcs and sear till crisp and golden and medium-rare inside, about 1 minute per side and remove to a plate. Be careful here as an extra minute in the pan can reduce your livers to liquid.
- Add in the onion rings and cook over medium-high heat till they are softened and browned. Add in the figs and the wines and cook over high heat scraping the bottom of the pan with a wooden spoon to dislodge any browned bits till reduced by half. Add in the butter. Return the livers briefly to the pan to heat through, season sauce with salt and pepper, grated lemon zest, and parsley, and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 342 | |
| Calories from Fat 160 | 47% |
| Total Fat 18.13g | 23% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 115mg | 5% |
| Potassium 292mg | 8% |
| Total Carbs 21.83g | 6% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.78g | 2% |
| Protein 10.08g | 16% |
