Foie gras, vegetable vinaigrette and Vino Santo

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Foie gras, vegetable vinaigrette and Vino Santo-
  1. Cut the vegetables into small dice and saute with some shallots in olive oil.
  2. Prepare a vinaigrette with walnut oil and agretto di vino santo.
  3. Blanch the onion flowers.
  4. Cut the potato into long, thin slices. Take two slices each and assemble them as a cross or X. Now, attach all the Xs to obtain a line of squares, that is: a grid of potatoes. Fry.
  5. Put the remaining hacked shallots with walnut oil in a saucepan. On a small flame, wait until the shallot turns translucent. Add the agretto.
  6. Strongly heat another anti-adhesive pan.
  7. Flour the foie gras escallops very lightly. Season and put the into the dry, but burning hot pan. Count exactly 20 seconds for each side.
  8. Place the foie gras escallops in the middle of each preheated serving dish. Put an onion flower on the edge and add a spoon ratatouille. Then, pour the vinaigrette over it. Decorate the dish with caper fruits and and walnut pieces. Finally, lay the potato grid over the foie gras.

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