Italian foie gras with anchovy ice-cream

Luigi Taglienti

INGREDIENTS

For 4 people

Italian foie gras
300 g of fresh cream
80 g of purified chicken livers (remove the bile, which might give them an unpleasant flavour) braised gently in a pan
80 g of Carmagnola grey rabbit livers, braised gently in a pan
5 egg yolks
1 whole egg
2 spoonfuls of cocoa powder
Piedmont hazelnut essence
salt
Jamaican pepper

Anchovy ice-cream
170 g of fresh cow's milk
50 g of fresh anchovy fillets cut into cubes
45 g of fine sugar
40 g of fresh cream
20 g of extra virgin olive oil
15 g of dextrose
2 g of soya lecithin
2 g of stabiliser
 

 

METHOD

Italian foie gras
Filter the livers through a very fine sieve and place the mass obtained in a large terrine. Add the rest of the ingredients and sieve through the Chinoise sieve. Spoon into moulds and steam until the mixture solidifies (but is soft in the centre).

Anchovy ice-cream
Combine and blend the ingredients. Pour into the ice-cream maker and process.
 

 

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Luigi Taglienti
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