Liver escalopes with mushrooms
Ingredients to choose
For 4 portions
  • cow’s liver
    400 g
  • sautéed white champignon
    250 g
  • Colonnata lard
    120 g
  • brandy
    70 ml
  • chestnut flour
    50 g
How to prepare it
Preparation time: 20 minutes
1. Cut the liver into even slices and coat them with the chestnut flour.
2. Melt the lard in a non-stick pan, over a low heat.
3. Use the fat of the lard to sauté the liver and as soon as it is well browned deglaze with the brandy.
4. Add the sautéed white champignons and finish cooking.
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Related products
Sauteed white champignons
Delicious slices of light coloured champignon mushrooms cut into compact slices with no waste, ideal for filling focacce, bruschette and pizzas, and for any recipes using whole mushroom slices.

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Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 006549 BAG 1700 g 12
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