TIME 1 hour DIFFICULTY Medium SERVINGS 4
INGREDIENTS
PREPARATION
Boil the lamb liver in salted boiling water with added lemon peels for about 40 minutes. Once cooked, drain and let the liver cool.
Once cool, slice the liver into 2 cm thick slices.
Heat a non-stick pan and add a knob of butter. Quickly sear the liver slices (about 1 minute per side); once browned on both sides, plate them and spread the Trivelli Tartufi Fine Black Truffle Cream on one side of the liver.
For the savory zabaione: Place 2 egg yolks in a bowl, add a tablespoon of water and a pinch of salt. Cook in a double boiler (bain-marie), whisking constantly, and bring the mixture to a temperature of 80°C (176°F), never stopping stirring.
Grate lemon zest over the liver slices and serve with the savory zabaione.
Chef Gianmarco Di Girolami
