Source: ilgiornaledelcibo.it

Presentation

A tasty first course based on rice, liver, garlic, sage, salt, pepper, Parmigiano Reggiani DOP, extra virgin olive oil

Ingredients

6 slices of liver

2 cloves of garlic, finely chopped

6 sage leaves

400 g of risotto rice

salt

pepper

Grated Parmigiano Reggiano DOP

extra virgin olive oil

Preparation

Place the oil, garlic and sage in a non-stick pan and brown over low heat.

As soon as the garlic slices start to brown, remove everything and set it aside.

Salt and pepper the liver slices and brown them over a high heat, turning them several times.

Remove the well-browned slices, place them on a plate and keep them warm.

Brown the rice in the liver cooking liquid and cook it by gradually adding boiling water.

Season with salt.

Cut the browned sage leaves into thin strips and add them to the rice with the garlic, together with the sauce that will have formed in the liver dish.

Cut two of the liver slices into cubes of about 12 mm on a side and add them to the rice.

Remove the risotto from the heat, sprinkle with grated Parmigiano Reggiano and leave to stir for a few minutes.

Place a slice of liver on each plate and surround it with risotto, then bring to the table.

Allergens

• Rice (a very common allergy in the Far East, almost unknown in Italy and Europe)
• Rice: possible cross-reaction in case of sensitivity to grasses
• Pepper: possible cross-reactivity in case of spice intolerance
• Parmigiano Reggiano: Milk Allergens
• Sage: possible cross-reactivity in case of sensitivity to composites

Notes

• For children, it is advisable to cut the liver into pieces the size of a grain of rice.

Safety / Intended Use

• Product intended for subjects with Mucositis only if well cooked, Xerostomia (dry mouth) if well cooked, Dysphagia if the liver is cut into pieces as big as rice
• Not recommended in case of Diarrhea and also Dysphagia (if the liver is present in pieces)
• Product to be prepared under strict hygienic conditions