400g of liver
1 piece of garlic
Rub the liver with salt, remove the streaks and wash it well before soaking it in milk.
Cook onion and garlic until they gain an amber color, add the liver and when you heat it, add 30 cc each of white wine and brandy and cook until the moisture disappears.
Add 50g of fresh cream and butter, and salt and pepper to taste. Once you did it until it becomes smooth, put it in a container and chill it for 4~5 hours.
Spread it on bread and the likes. It goes well with sake. It’s also great for parties and such.
Feasty Meatball Pasta
400g of minced meat
4 spoons of breadcrumb
a few black pepper
With the onion and the garlic finely chopped, carefully mix all the ingredients with the palm of your hand
When you heat the olive oil in the frying pan, the meatballs will turn brown. Be careful to do not to bake them too much.
Add a can of tomato and cook down until the juices are reduced by half. Once it’s boiled down, add three spoons of Worcester sauce.
Cook the pasta al dente and put it in a pot with 2 tablespoons of the remaining water, it softens the taste with high heat. Warm-up for about 30 seconds and serve it with plenty of grated Parmigiano.