Stuffed vol-au-vent
Recipe appetizers for 4 people based on Chicken livers - cooking method pan fried.
Preparation:
Preparation: Cut the livers, turkey and dried mushrooms previously soaked in water and squeezed into small pieces. Place them in a pan and fry them with the butter and the chopped onion. Let it cook for about ten minutes, add the starch, salt and pepper, pour over the Marsala, add the cream and the diced ham. Cook for another 5 minutes, stirring, and remove from the heat. Fill the warm vol-au-vents with this mixture and serve.
Ingredients:
Ingredients: 8 Vol-au-vent - 150 G Chicken Livers - 200 G Turkey - 100 G Cooked Ham - 40 G Dried Porcini Mushrooms - 1 Small Onion - 2 Tablespoons Marsala Wine - 1 Teaspoon Potato Starch - 4 Tablespoons Cream - 60 G Butter - Salt - Pepper
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