PARTNERS
Hare liver pate on croutons and fresh figs
Ingredients
G 500 hare liver
N 2 fresh spring onions
G 50 butter
G 30 sugar
G 100 fresh figs
G 100 baguette
mL 100 vegetable stock
Bay leaf and rosemary to taste
Cognac to taste
Extra virgin olive oil
Salt and pepper to taste
Preparation
- Thoroughly wash the hare liver under running water, dry, and cut into small pieces, then place them in a pan over medium heat.
- Let it dry and then add the oil, bay leaf and rosemary, keep cooking for 10’.
- Add the finely chopped onion and sprinkle on some vegetable stock, so that it is not too dry, keep cooking for 10’ more. Add the cognac and simmer, then add the butter and a drizzle of oil.
- Blend everything well, first removing the bay leaf and rosemary. Toast the croutons and place the pate on top, the fig cut into wedges and garnish with a few walnuts.
Other
ChefStefano Marinucci
Wine CouplingFranciacorta Rosé DOCG
Other Info Kcal 335* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
