Balsamic foie gras crunch
Chef: Massimo Bottura
35 min.
Difficulty: Difficult

Balsamic Vinegar of Modena PGI Due Vittorie Oro 1

Foie gras 1

Terrine of livers marinated in sake and rice vinegar, compressed and cooked at low temperature 1

Hazelnuts 1

Almonds 1


Cut the terrine of livers into slices and make a small rectangle out of it.

Insert the stick, dig it lightly and insert the balsamic vinegar into the heart.

Close the excavated part with another bit of marinated liver.

Toast the almonds and hazelnuts and finish the dish by shaking the foie gras stick in a bowl with the chopped almonds and hazelnuts to create a crunchy crust.

Arrange on plate over a drop of Balsamic Vinegar.

Cook this with Due Vittorie Gold Balsamic Vinegar