GOOSE-LIVER ESCALOPES WITH CARAMELISED PGI VALTELLINA APPLES GARNISHED WITH SALAD

GOOSE-LIVER ESCALOPES WITH CARAMELISED PGI VALTELLINA APPLES GARNISHED WITH SALAD


SERVES 4:

  • 8 SLICES OF FAT GOOSE LIVER (50 G EACH)
  • 3 GOLDEN DELICIOUS APPLES (PGI Valtellina apple)
  • 50 ml APPLE CIDER VINEGAR
  • 100 ml EXTRA-VIRGIN OLIVE OIL
  • SALT AND PEPPER TO TASTE
  • 100 gr BUTTER
  • 100 gr SUGAR
  • CALVADOS
  • 200 gr MIXED SALAD
Preparation

Peel and core the PGI Valtellina apples, cutting them into wedges. Melt the butter in a casserole, add the PGI Valtellina apple wedges, sprinkle with sugar and caramelise for a few minutes at a medium temperature. Deglaze with Calvados and keep warm. Brown the liver escalopes on both sides in a non-stick pan and cook for 4/5 minutes. Arrange the salad on the serving plate, dress with extra-virgin olive oil and apple cider vinegar. Arrange the caramelised apple wedges like the spokes of a wheel then add the liver escalopes.