Fegato salad
1 serving
15 minutes
The 'Fegato' salad is an exquisite dish of Italian cuisine, combining tender chicken liver with fruity and spicy notes. The name 'Fegato' means 'liver' in Italian, reflecting the traditions of Tuscan gastronomy where liver is often used in dishes. Sweet pepper adds freshness, while cranberry sauce provides a slight tartness that perfectly complements the liver. A mix of salad leaves and vinaigrette creates a harmonious balance of textures, and orange and balsamic sauce finish the composition with a refined sweet-sour note. This salad is not just an appetizer but a true culinary masterpiece suitable for an elegant dinner or festive table.
1
Put cranberries in water, add sugar, 3 grams of thyme, 3 grams of garlic, salt and pepper to taste. Boil everything until thick consistency.
- Cranberry: 100 g
- Sugar: 50 g
- Thyme: 3 g
- Garlic: 3 g
- Salt: to taste
- Ground black pepper: to taste
- Water: 200 ml
2
Pour vegetable oil into the pan, add a crushed garlic clove. Cut the sweet pepper into small slices. Fry the chicken liver with sweet pepper. Add salt and pepper to taste. Add cranberry sauce. Cook everything together for no more than a minute.
- Vegetable oil: 10 ml
- Garlic: 3 g
- Sweet pepper: 30 g
- Chicken liver: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Cranberry sauce: 20 ml
3
Dress the mixed salad with vinaigrette sauce.
- Mix of salad leaves Tango mix ""Belaya Dacha"": 30 g
- Vinaigrette sauce: 10 ml
4
Place the cooked liver on a plate, top with a mix salad. Garnish with orange slices and balsamic sauce.
- Chicken liver: 50 g
- Mix of salad leaves Tango mix ""Belaya Dacha"": 30 g
- Oranges: 30 g
- Balsamic sauce: 6 ml