Fassona liver paired with Bordeaux sauce and green apple extract: Alberto Gipponi's idea to present entrails in a new form.

Dish photo by Chiara Pesciolino

Chef photo by Lido Vannucchi

Ingredients for 6 people

6 slices of Fassona liver each half an inch thick
1 kg granny smith apples
60 g demi-glace
60 g butter
7 shallots
3 hulled white onions
10 g shelled walnuts chopped into large pieces
1 bottle of Dolcetto d'Alba red wine
ascorbic acid
xanthan
turmeric
salt
pepper
seed oil
water

Procedure

Core the apples and run them through the extractor, add a little ascorbic acid and divide the resulting juice into two parts. Let one half reduce until it reaches the right consistency, then add turmeric. Bind the other half with xanthan.

Clean the shallots and slice them finely, then put them in a pan and stew them in butter, add the wine, reduce by 2/3, blend in the Bimby whipping with cold butter, sieve and transfer to a saucepan, add the demi-glace, adjust the salt and keep aside.

Cut onions into julienne, blanch in salted boiling water for 5 minutes, drain and dry as much as possible. Pour the seed oil into a frying pan and bring it to a temperature of 160°C, fry the onions, then dry them in a 140°C oven.

Toast the walnuts in a 140°C oven for about 5 minutes.

In a frying pan, quickly sear the liver slices in butter over high heat, dry them with kitchen paper and cut them into about 1 cm pieces, then heat them in the oven for 2 minutes.

Place a bit of liver in the center of each plate, on the right place the unreduced apple sauce and make a dot of reduced apple sauce on top, arrange a few walnut pieces on top of the liver, tassel it with the hot red wine sauce and finish with the crispy onions.