Goose Pesto

The meat and fry cut into cubes, fried, then sauteed with peppers, tomatoes, onions and garlic.

Ingredients:

500 g of boneless foie gras and foie gras

. 2 pcs tomatoes 1 pc meat peppers 1 pc onions 1 pc garlic 1 tsp ground sweet paprika plain flour lard water pepper salt

Procedure:

1. Cut the meat and fry the fritters into pieces and fry them in goose fat
2. Turn down the heat, add the chopped onion and garlic, after a while add the red ground pepper, cover with water and simmer until soft
3. Finally, thicken the dish slightly with flour mixed in a little cold water, season with pepper and salt, boil for a while and serve preferably with pasta.

Note:

Recipe sent to us by Dalibor Marounak