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Ingredients
300 g calf liver
4 artichokes
40 g butter
rosemary
00 flour
oil to fry
sea salt
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Brown the liver in a saucepan with a little butter.
Set aside and keep warm.
In a fry pan melt gently the butter with the rosemary.
Clean the artichokes, chop them finely, flour them and dip them into hot oil.
Cook the liver in hot oil, sprinkle with rosemary butter, season with unrefined sea salt and serve with crispy artichokes.
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Viticoltori Friulani della Delizia S.c.a. - Via Udine, 24 - 33072 Casarsa della Delizia (PN) Italy
Tel. +39 0434 869564 - Fax +39 0434 868823 - info@ladelizia.com - P.IVA IT 00071480933
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