Chicken liver ravioli with pickled ramps and Giusti Balsamic Vinegar of Modena 5 Gold Medals
Chicken liver ravioli with pickled ramps and Giusti Balsamic Vinegar of Modena 5 Gold Medals
Rated 5.0 stars by 1 users
Category
Chicken liver ravioli with pickled ramps and Giusti Balsamic Vinegar of Modena 5 Gold Medals
Cuisine
Italian
Ingredients
-
300g flour
-
3 eggs
-
400g chicken liver
-
100ml Marsala wine
-
200ml broth
-
1 shallot
-
20g butter
-
Extra Virgin Olive Oil
-
Salt
-
Pepper
-
Pickled ramps
-
Giusti Balsamic Vinegar of Modena
Directions
In a pan, brown the chopped shallot with butter. Add the livers and cook it. Add salt, pepper and marsala wine, let the alcohol evaporate over high heat and let the livers cook. Once cooked, blend everything to make a creamy paste.
- For the dough, mix flour and eggs. Let the dough rest for 30 minutes. Stretch the dough thin, cut out squares, fill with chicken livers, and close the ravioli.
- Boil some water in a pot, throw in the ravioli and let them cook for 3/4 minutes.
- Sauté the ravioli with butter and serve it with pickled ramps and Giusti Balsamic Vinegar of Modena.
Chicken liver ravioli with pickled ramps and Giusti Balsamic Vinegar of Modena 5 Gold Medals
Rated 5.0 stars by 1 users
Category
Chicken liver ravioli with pickled ramps and Giusti Balsamic Vinegar of Modena 5 Gold Medals
Cuisine
Italian
Ingredients
-
300g flour
-
3 eggs
-
400g chicken liver
-
100ml Marsala wine
-
200ml broth
-
1 shallot
-
20g butter
-
Extra Virgin Olive Oil
-
Salt
-
Pepper
-
Pickled ramps
-
Giusti Balsamic Vinegar of Modena
Directions
In a pan, brown the chopped shallot with butter. Add the livers and cook it. Add salt, pepper and marsala wine, let the alcohol evaporate over high heat and let the livers cook. Once cooked, blend everything to make a creamy paste.
- For the dough, mix flour and eggs. Let the dough rest for 30 minutes. Stretch the dough thin, cut out squares, fill with chicken livers, and close the ravioli.
- Boil some water in a pot, throw in the ravioli and let them cook for 3/4 minutes.
- Sauté the ravioli with butter and serve it with pickled ramps and Giusti Balsamic Vinegar of Modena.
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