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- Prosciutto con Fegatini e
Salsa di Funghi
- (Prosciutto
with Chicken Livers and Mushroom Sauce)
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- Ingredients:
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4 slices raw Prosciutto
1 and 1/2 ounces chicken livers
1/4 ounces dried mushrooms
4 large champignons
1/2 glass of dry Marsala wine
3 ounces butter
2 ladles of chicken broth
Extra-virgin olive oil
Flour
Salt and pepper.
Directions:
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- Sauté the chicken liver in a pan, season
with pepper and set aside while you continue with the
preparation of the dish.
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- Slice the champignons and sauté them
quickly in olive oil and butter, adding salt and pepper as needed.
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- Remove the champignons and leave the sauce
in the pan to pour over the dried mushrooms previously soaked
and chopped.
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- Sauté the dried mushrooms, then add the
Marsala wine and cook until it evaporates.
- Prepare a very light roux, a mixture of
butter, flour and broth. Cook it over low heat stirring
constantly.
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- Add the mushrooms to the roux and let the
sauce thicken.
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- Spoon the sautéed liver and sliced
champignons on each slice of Prosciutto and roll.
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- Place the little prosciutto rolls at the
center of a serving dish on a bed of dried-mushrooms sauce.
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- Before serving, sprinkle with finely chopped
parsley. Serves 4.
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- That's it!
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