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Goose liver with Marsala and polenta
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
1 "foie gras" weighing 500 to 600 g,
½ glass of dry Marsala.
For the polenta:
200 g very thin white ground maize flour,
2 dl of water,
2 dl of milk,
salt.
Introduction
One of the most common liver recipes is the Venetian liver with onions; the Triestine have their liver Triestine: this recipe is enriched with the taste of a liqueur like Marsala, always present, as a passe-partout ingradient, in the pantries of our housewives.
Preparing
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