Liver in prosciutto with mushrooms

Livers wrapped in prosciutto with mushrooms: A delicious and elegant recipe

Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 4

Livers wrapped in prosciutto with mushrooms are a refined dish, perfect for a special dinner or an extraordinary occasion. This recipe combines the intense flavor of the liver with the sweetness of salty prosciutto and the rich taste of gratinated mushrooms, offering an unforgettable culinary experience. Let's discover together how to achieve the perfect result!

Recipe history
Liver recipes have been appreciated throughout history, often considered delicacies. The liver, due to its fine texture and fresh taste, has been used in many cultures to create sophisticated dishes. In combination with prosciutto, a type of dry ham, this recipe pays homage to the culinary traditions of luxury gastronomy, transforming a simple ingredient into a masterpiece.

Necessary ingredients
- 300 g chicken or beef liver
- 12 thin slices of prosciutto
- 12 large mushrooms (preferably champignon)
- 2 cloves of garlic
- 2-3 tablespoons extra virgin olive oil
- a few fresh basil leaves
- salt and pepper, to taste

Useful tips for ingredients
To achieve the best results, choose fresh liver with an even color. Check that the mushrooms are firm, without spots or signs of damage. The prosciutto should be sliced thinly so that it wraps easily around the liver. Fresh basil is essential to add an extra layer of flavor, so do not substitute it with dried.

Step by step: Preparation guide

1. Preparing the liver
Wash the liver under cold running water and cut it into equal-sized pieces if necessary. Season with salt and pepper to taste. In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the liver and fry for 4-5 minutes on each side until it is almost cooked but still pink inside. This step is essential to keep the liver juicy.

2. Preparing the aromatic sauce
In a small bowl, finely chop the garlic cloves and basil leaves. Mix them with 2-3 tablespoons of olive oil to form an aromatic sauce. This sauce will add an intense flavor to the dish, so make sure the garlic is well chopped to release all its aromas.

3. Marinating the liver
Remove the liver from the skillet and let it cool slightly. Then, place it in a bowl and pour the garlic and basil sauce over it. Mix well to evenly coat the liver. Let it marinate for 10 minutes so that the flavors blend.

4. Preparing the mushrooms
Meanwhile, prepare the mushrooms. Clean them of impurities and remove the stems. A useful trick is to rinse them quickly under water and dry them well with a paper towel. Place the mushrooms on a baking tray, with the inside facing up. Season with salt and pepper, then drizzle with a little olive oil.

5. Wrapping the liver in prosciutto
Remove the marinated liver and wrap each piece with a slice of prosciutto. Make sure the prosciutto completely covers the liver to protect it during baking and give it a delicious flavor. Place the wrapped liver in the prepared mushrooms, where the stems were.

6. Baking
Preheat the oven to 180 degrees Celsius. Place the tray in the oven and bake for 12-15 minutes until the prosciutto becomes crispy and the liver is fully cooked. The golden color of the prosciutto will be an indication that the dish is almost ready.

7. Serving
Remove the tray from the oven and let the dish rest for a few minutes. Serve the livers wrapped in prosciutto alongside gratinated mushrooms and a fresh salad of raw vegetables, seasoned with a sweet red dressing. This combination will add brightness and balance the intense flavors of the dish.

Possible variations
To give a unique touch to the recipe, you can experiment with different types of mushrooms, such as shiitake or portobello, which have a stronger flavor. You can also replace the basil with other herbs, such as rosemary or thyme, which can provide another dimension of flavor.

Frequently asked questions
1. Can I use turkey or duck liver?
Yes, turkey or duck liver can be used, but the cooking time may vary, so make sure it is well cooked.

2. How can I make the recipe easier?
For a quicker version, you can skip marinating and fry the liver directly in the prosciutto, but the flavors will not be as intense.

3. What wine pairs well with this dish?
A dry white wine, such as Sauvignon Blanc, pairs perfectly with this recipe, offering a pleasant contrast to the rich flavors of the liver and prosciutto.

4. How can I store leftovers?
If there are leftovers, they can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the oven to maintain its crispy texture.

Nutritional benefits
Liver is an excellent source of protein, vitamins (especially vitamins A and B12), and essential minerals such as iron. Prosciutto, while high in sodium, adds a savory taste to the dish, but moderate consumption is recommended. It can constitute a balanced meal when served with a fresh salad of raw vegetables, rich in fiber and vitamins.

In short, this recipe for livers wrapped in prosciutto with mushrooms is not only delicious but also a wonderful way to impress your guests. By experimenting with flavors and ingredients, you can turn every meal into a culinary celebration. Enjoy your meal!