8 ounces of unsalted butter at room temperature
1 cup of fine chopped yellow onions
1 garlic clove
1/2 cup of manufactured cream
1 lb of chicken livers
6 each regular size young potatoes
4 each baby artichokes
2 whole large eggs
1 cup of fresh grated Parmnigiano Reggiano
Sea salt and Black Pepper
2 glass of port wine
1 cup of red grapes
Chicken "foe gras" on warm artichoke tart and port wine sauce
In a sauce pan melt two tablespoon of butter, add the onions and contentiously cooked the onion until translucent, using a zestier tool zest in the two cloves of garlic directly onto the onions.Add the cream and bring to simmer. Cover and reduce the flame to low, and cook slowly until the onion will become very soft. Remove from the flame and add the rest of the butter; wash, clean and dried the chicken liver then blended it add the cream mixture and continuing to blend until smooth, pass then into a sieve and place in the refrigerator over night. In the mean time prepare the artichoke and potato tart, wrap the potatoes in aluminum foil and bake them until a paring knife will go true. Wash, clean and trim the artichokes cut it in wedges and boiled until soft, then chilled in a ice bath, strain and dried on a towel, put on a site. Peel the skin of the cooked baked potatoes and rice them warm do not let them cool down, place the rice potatoes in a bowl add the artichoke already process and pass them also into a sieve to make sure they fine and smooth. Add the whole eggs,the Parmigiano Reggiano with the seasoning of sea salt and fresh cracked black pepper corn, buttered and floured a 4 ounces aluminum cup and place the potato-artichoke mixture and bake for 10 to 15 minutes at 325 degree. For the sauce put the grapes in 1/2 cup of regular water simmer for 20 minutes, then add the port and continuing reducing the liquid until syrupy consistency, then strain it ready to serve, poor in the sauce in the middle of the plate, place the tart and scoop two chicken faux gras quenelle on the top of tart serve and enjoy it.
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