Sfoglia con crema fegato *

Name: sfoglia con crema fegato *
Total time: 25 min
Yield: 4
Ingredients: 15 gram butter; 1 shallot; 1 bunch sage; 2 clove garlic; 400 gram chicken liver; 75 milliliters dry white wine; 1 tablespoon mascarpone; 20 gram pistachios; 2 tablespoon olive oil; 2 paste parma ham; 4 slice puff pastry; 1 egg

puff pastry with chicken liver mousse

Ingredients

Directions

Heat the butter and fry the shallot for about 3 minutes. Finely chop 4 leaves of sage, add them to the shallots and the garlic for 1 minute.
Add the chicken livers and stir fry quickly on a high setting brown on all sides. Season with salt and pepper.
Allow to cool and puree everything in a food processor. Beat the mascarpone through and continue to season the mousse with salt and pepper. Put 3/4 of the pistachio nuts through.
Quench the wine and let it simmer for a few minutes at medium height, the chicken livers should remain pink. through.
Preheat the oven to 200ºC. Heat a few drops of oil in a frying pan and fry the ham until crispy. Drain on kitchen paper.
Heat the rest of the oil and fry the sage leaves very briefly. Let leak on kitchen paper.
Cut the slices of puff pastry in half and place them side by side on the baking sheet.
Brush them with egg and fry the dough in the middle of the oven in about 20 minutes until golden brown.
Place a warm dough triangle on each plate and add 1 spoon of chicken liver mousse.
Crumble some parma ham and sprinkle with the remaining pistachios. Put the other dough triangle against it and garnish with some sage.