Turkey Liver – Saltimbocca
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g turkey liver
- 4 sprigs sage
- 50 g Parma ham
- 25 g clarified butter
- salt and pepper
- 2 tablespoon sherry
Print Recipe
Pin Recipe Instructions
- Pat the liver dry, clean and cut into pieces approx. 3 - 4 cm in size. Halve or third the Parma ham, depending on the size of the liver. Place a sage leaf on each piece of liver, wrap it with ham and pin it with a toothpick if necessary. Fry both sides in hot clarified butter. Season with salt and pepper. Add the sherry and bring to the boil briefly. Serve hot or cold.
- The dish is suitable as a starter for a small salad, as a snack for two or as part of a buffet.
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