John Myers
Saltimbocca-style Liver Skewers …
The perfect saltimbocca-style liver skewers … recipe with a picture and simple step-by-step instructions.
- 300 g Turkey liver
- 100 g Cooked ham
- 100 g Sage leaves fresh
- 2 Onions
- 4 Wooden skewers
- 20 g Clarified butter
- 1 kl. Diced onion
- 150 ml White wine
- 50 ml Chicken broth
- 2 Pinches Pepper White
- 2 Pinches Salt
- 1 Splash Tabasco
- Mixed cornstarch
- 1 shot Cream to refine
- 1 tbsp Brandy de Jerez
- Preliminary work: rinse the livers under cold water, pat dry and cut into 3 pieces each. Cut the ham into strips, quarter the onions and divide them into individual layers, put the wooden skewers in warm water for 10 minutes. Preheat the oven to 140 degrees using a suitable pan.
- Preparation 2: Place the ham strips next to each other, place a sage leaf on each strip and a piece of liver, wrap both in the ham, then skewer and always slide one or two onion wedges, now and then a sage leaf in between.
- Fry the skewers in the heated clarified butter until golden brown, then transfer them to the oven dish and let cook there until the side dish is ready.
- Brown the diced onion in the frying pan, deglaze with wine and stock, season with pepper, salt and Tabasco and thicken slightly with the mixed cornstarch. Refine the sauce with a dash of cream and season again to taste. I added another spoonful of brandy.
- Put the skewers in the sauce and let them soak for a few more minutes. A butter-almond rice goes well with it – I had potatoes because there was no more rice in the house.
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