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Prosciutto with Chicken Livers and Mushroom Sauce
Prosciutto with Chicken Livers and Mushroom Sauce
(Prosciutto con Fegatini e Salsa di Funghi)
 
 
Ingredients:

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:
 
Sauté the chicken liver in a pan, season with pepper and set aside while you continue with the preparation of the dish.
 
Slice the champignons and sauté them quickly in olive oil and butter, adding salt and pepper as needed.
 
Remove the champignons and leave the sauce in the pan to pour over the dried mushrooms previously soaked and chopped.
 
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.
 
Add the mushrooms to the roux and let the sauce thicken.
 
Spoon the sautéed liver and sliced champignons on each slice of Prosciutto and roll.
 
Place the little prosciutto rolls at the center of a serving dish on a bed of dried-mushrooms sauce.
 
Before serving, sprinkle with finely chopped parsley. Serves 4.
 
That's it!
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