Salad on a Beetroot Puree with Chicken Liver, Parmesan Chips, and Balsamic Jelly
Salads • Italian
Description
Salad on a Beetroot Puree with Chicken Liver, Parmesan Chips, and Balsamic Jelly
Ingredients
- Chicken Liver 20 oz
- Arugula 5 oz
- Beetroot 2 pieces
- 10% cream 0 fl oz
- Grated Pecorino Pepato Cheese 5 oz
- Honey 2 teaspoons
- Balsamic Vinegar 1 tablespoon
- Gelatin 1 teaspoon
- Red port 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Safflower Oil 2 tablespoons
Step-by-Step Guide
Step 1
Soak the gelatin for a couple of hours in a glass of cold water. Transfer the swollen gelatin to a saucepan, add the balsamic vinegar, and heat over low heat, stirring constantly and avoiding boiling. When the gelatin dissolves, add honey, mix well, pour into a small silicone mold, and refrigerate for an hour until fully set.
Step 2
Boil and peel two medium-sized beetroots, or it is more convenient to use pre-cooked and peeled beetroots, which are available in many stores. Cut each beetroot into several pieces and place them in a blender, add the cream, and blend until the mixture is somewhat homogeneous but not too liquid. Spread the beetroot puree evenly at the bottom of a salad bowl.
Step 3
Place the arugula leaves on top of the beetroot puree. Add the jelly cut into small thin strips about one centimeter long and mix gently.
Step 4
Rinse the chicken liver and remove any fat. Place the liver in a pan with preheated sunflower oil. Pour in the port wine and fry for 10 minutes until medium — when there is no blood left, but the liver is not yet tough.
Step 5
While the liver is frying, place a sheet of parchment paper on a baking tray. Spread the grated Parmesan cheese in small piles on the paper and bake for 7–10 minutes in an oven preheated to 390°F. After removing the tray, allow the melted cheese to cool and set. Then carefully scrape the cheese off the paper and crumble it into small chip-like pieces.
Step 6
Place the cooked liver on top of the arugula leaves. Gently mix again without disturbing the beetroot layer. Sprinkle the dish with Parmesan chips and serve while the liver is still warm.
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