Prosciutto con Fegatini e Salsa di Funghi
Prosciutto with Chicken Livers and Mushroom Sauce

4 slices raw Prosciutto
1 and 1/2 oz. chicken livers
1/4 oz. dried mushrooms
4 large champignons
1/2 glass of dry Marsala wine
3 oz. butter
2 ladles of chicken broth
extra-virgin olive oil
flour
salt and pepper.

Saute the chicken liver in a pan, season with pepper and set aside while
you continue with the preparation of the dish. Slice the champignons and
saute them quickly in oil and butter, adding salt and pepper as needed.
Remove the champignons and leave the sauce in the pan to pour over the
dried mushrooms previously soaked and chopped. Saute the dried mushrooms,
then add the Marsala wine and cook until it evaporates. Prepare a very
light roux, a mixture of butter, flour and broth. Cook it over low heat
stirring constantly. Add the mushrooms to the roux and let the sauce
thicken. Spoon the sauteed liver and sliced champignons on each slice of
Prosciutto and roll. Place the little prosciutto rolls at the center of a
serving dish on a bed of dried-mushrooms sauce. Before serving, sprinkle
with finely chopped parsley. Serves 4.

"Adriana's Italian Gourmet Cookies"

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Ciao-Ciao!
Adriana


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