Goose liver with Marsala and polenta - Recipes Degusto
De gusto agri-food product of the Region Friuli - Venezia Giulia - One of the most common liver recipes is the Venetian liver with onions; the Triestine have their liver Triestine: this recipe is...
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Cooking tools:
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 1 "foie gras" weighing 500 to 600 g,
- ½ glass of dry Marsala.
- 200 g very thin
- white ground maize flour,
- 2 dl of water,
- 2 dl of milk,
- salt.
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