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Liver with purée
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Introduction
The goose was considered in the peasant tradition a precious resource, like the pig. Like pork, in fact, the goose can be used in all its parts: from meat to fat to eggs to the precious duvet. The most appreciated part in the kitchen is undoubtedly the fatty liver, obtained with special supercharging techniques.
Preparing
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