Grilled goose liver, paprika with tomato dressing - Eisberg
Season the goose liver with oregano and pepper. After frying it, offer it with fresh baguette and fresh, soft figs.
Ingredients
- 30 dkg fattened foie gras
- 4 peeled whole tomatoes
- ½ green bell pepper
- ½ yellow bell pepper
- 5 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- a pinch of dried oregano
- pinch of cayenne pepper
- salt
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