Italian
Scaloppa of Foie Gras with Amaro Lucano, Pears and Pecorino
by Bruno Barbieri Chef · 513K subscribers on YouTube
Scaloppa of foie gras with Amaro Lucano, pears and pecorino. A sweet-and-sour dish where the bitterness of the amaro is balanced by pears, rosemary, and vanilla salt, finished with a dusting of pecorino and edible flowers.
- Difficulty
- medium
Ingredients
16 items- 1 pcsPerapeel and cut into wedges and cubes
- Moscatowhite wine, used for cooking pears and final splash
- Cinnamona pinch
- 1 pcsTorlo d'Uovofor the zabaglione
- Amaro Lucanoused in zabaglione, for cooking pears, reduction, and final concentrated drops
- Zucchero d'Aceroor maple syrup, for the zabaglione
- 1 pcsRosemarysprig, for the zabaglione
- Scaloppa di Fegato Grasso d'Ocafoie gras escalope, one per serving
- Extra Virgin Olive Oila drizzle for cooking the foie gras
- Cane Sugarbrown sugar, for the reduction
- Lemon Peelzest from one lemon, for the reduction
- Lemonjuice, added to the pears at the end
- Pecorinograted, for finishing
- Fioriedible flowers, for garnish
- Sale Aromatizzato alla Vanigliavanilla-scented salt, for seasoning the foie gras
- Pepperwhole peppercorns, for garnish
Method
- Take a pear, peel it and cut into wedges and cubes.
- Put the pear in a pan, add some Moscato wine, a pinch of cinnamon, and cook.
- Put a pot of water on to boil for the bain-marie.
- In a bowl, place an egg yolk, a dash of Amaro Lucano, some maple sugar, and prepare a zabaglione using a bain-marie, adding a sprig of rosemary.
- Cook the zabaglione, removing it from the bain-marie occasionally, until it thickens.
- Let the zabaglione cool.
- Add more Moscato and some Amaro Lucano to the pears while they cook.
- Heat a pan with a drizzle of extra virgin olive oil, cook the foie gras escalope for 3-4 minutes per side, then finish in the oven for a few minutes.
- Prepare a garnish by reducing in a pan some Amaro Lucano with brown sugar and lemon zest to obtain a caramel.
- Plate: take the escalope, sprinkle with vanilla-scented salt, let it rest a few minutes, place on the plate, add the pears, the Amaro Lucano zabaglione, a few drops of concentrated Amaro, peppercorns, flowers, and dust with pecorino.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
