Ingredients for foie gras al torcione:
1 goose liver, weighing approximately 700 g;
5 freshly ground pepper corns;
1/2 glass of port;
white cane sugar;
1 l milk
Leave the liver in the milk at 36-38° C for at least 2 hours.
Open the liver, remove the veins and slice it with a knife.
Pat dry the liver with kitchen paper to remove all residues of fat and milk. Season with salt, pepper, sugar and port.
“Close” the liver by twisting it around itself and modelling it into a cylinder. Close the cylinder and wrap it in a sheet of baking paper and then in plastic film.
Allow it to marinate for at least 12 hours. Steam it until its inner temperature reaches exactly 55° C. Leave it in the refrigerator to rest for at least 24 hours.
Press it inside a vacuum bag and quickly lower the temperature to 4°. Leave it in the refrigerator for at least 24 hours.
Ingredients for the raw scampi:
20 fresh scampi
juice of 1 lemon
extra-virgin olive oil in the same amount as the lemon juice
salt and pepper as desired
1 bunch of mint
To prepare the ingredients for marinating the scampi, blend together oil, salt, mint and lemon juice. Clean the scampi, removing their heads, pincers and intestines.
Marinate the scampi for no more than 10 minutes, covering the container with plastic film.
Ingredients for the garnishing:
20 cherries, or other fruit of the season
200 ml of port