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Goose liver with Marsala and polenta

Difficulty: Easy Doses: for 4 people

1 "foie gras" weighing 500 to 600 g,

½ glass of dry Marsala.

For the polenta:

200 g very thin white ground maize flour,

2 dl of water,

2 dl of milk,



One of the most common liver recipes is the Venetian liver with onions; the Triestine have their liver Triestine: this recipe is enriched with the taste of a liqueur like Marsala, always present, as a passe-partout ingradient, in the pantries of our housewives.

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