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
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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