INGREDIENTS
- – Cow liver.
- – Garlic, parsley, Dijon mustard, salt and pepper.
- – Almond flour c/n.
- – Breadcrumbs c/n.
- – Durum grain semolina 1 kg 100 g.
- – Pine mushroom powder 100 g.
- – 500 g of egg.
- – 60 cc of water.
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Right now two nice kitchen specialists visited us! cooking-recipesAlejandroFearud and cooking-recipesmartingomezmacial to arrange LIVER MILANESASE WITH MUSHROOM LIGUINI .
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Process:
1.Clear the meat liver and minimize 150 g items. Season with garlic, parsley, a bit Dijon mustard, salt and pepper.
2.Bread the Milanese in almond flour and breadcrumbs.
3.Fry the Milanese.
4.For the pine mushroom linguine,
Make a mushroom broth to hydrate the pasta earlier than leaving.
5.With the mushrooms left over from the broth, make a puree with butter the place we’ll then butter the noodles earlier than serving.
6.Prepare dinner the pasta, and serve buttered with the mushroom butter puree, with a bit parmesan cheese and eat
