Recipe Overview
Chicken faux gras with artichoke tart and port wine sauce. This completed page keeps the recipe beautiful for visitors and structured for Tuscany Cuisine search, menu building, and live inventory.
Why This Page Matters
This appetizer is now searchable, printable, scalable, and connected to the Menu Builder with embedded JSON blocks.
Connected Experience
Recipe content, nutrition, wine pairing, and inventory data are aligned in one consistent page structure.
Ingredients
- 450 g chicken livers, cleaned
- 227 g unsalted butter, room temperature
- 150 g yellow onion, finely chopped
- 3 g garlic zest
- 120 g heavy cream
- 180 g baby potatoes
- 240 g baby artichokes
- 100 g whole eggs
- 100 g grated Parmigiano Reggiano
- 3 g sea salt and black pepper
- 300 g port wine
- 150 g red grapes
Preparation
- Sauté onions and garlic in butter until soft. Add cream and simmer briefly.
- Blend cleaned chicken livers until smooth, add the onion-cream mixture, pass through a fine sieve, and chill overnight.
- Bake potatoes, peel and rice. Boil artichokes and purée. Combine potato, artichoke, eggs, Parmigiano, salt, and pepper.
- Fill buttered ramekins and bake at 325°F / 165°C for about 15 minutes.
- Simmer grapes with port wine and reduce to syrup. Strain and use as glaze.
- Plate the tart with quenelles of faux gras and drizzle with port reduction.
Menu Builder Ready
This appetizer is wired with recipe metadata, menu card data, inventory mapping, and search metadata for the Tuscany Cuisine digital menu system.
Service Note
Prepare mise en place carefully and plate close to service for the best texture and presentation.
Search + Pairing Note
This page can now be found by recipe name, ingredient, nutrition value, protein, technique, and wine pairing.
| Calories | 430 kcal |
| Protein | 16 g |
| Carbohydrates | 16 g |
| Fat | 34 g |
| Fiber | 3 g |
| Cholesterol | 260 mg |
| Sodium | 520 mg |