Turkey Liver With Potatoes And Leeks

Preparation:

Preparation: Clean the leeks, cut them into slices of half a centimeter thick and blanch them in boiling water for a few minutes. Boil the potatoes without peeling them in a pot of boiling water, then peel and slice them. Heat the velvety sauce in a saucepan over low heat, then add the potatoes and leeks. Fry the porcini mushrooms and the chopped shallot in a pan with the butter over moderate heat for 4-5 minutes, then transfer them to the container with the vegetables. Bring to the boil and season with the necessary salt, a grind of pepper and a grating of nutmeg. Wash the liver, dry it with absorbent kitchen paper and brown it over high heat in a pan with hot lard. When the liver is well browned on all sides, add the butter and let it foam, finally season it with salt and pepper, remove it from the pan and keep it warm. Dilute the cooking liquid with the poultry stock and reduce by half over low heat. Add the cream to the vegetables, then distribute them on two individual plates together with the sliced liver and the sauce prepared with its cooking juices. Serve immediately. --- Recommended wines: Rosato di Squinzano or Rosé di Toscana Brolio.