Prosciutto San Daniele Con Fegatini E Salsa Di Funghi


4 slices San Daniele Prosciutto
1½ oz. chicken livers
¼ oz. dried mushrooms
4 large champignons
½ glass of dry Marsala wine
3 oz. butter
2 ladles of chicken broth
extra-virgin olive oil
salt and pepper.

How to make the Prosciutto San Daniele Con Fegatini E Salsa Di Funghi – Prosciutto San Daniele with Chicken Livers and Mushroom Sauce :

Sauté the chicken liver in a pan, season with pepper, and set aside while you continue with the dish’s preparation.

Slice the champignons and sauté them quickly in oil and butter, adding salt and pepper as needed. Remove the champignons and leave the sauce in the pan to pour over the dried mushrooms previously soaked and chopped. Sauté the dried mushrooms, then add the Marsala wine and cook until it evaporates.

Prepare a very light roux, a mixture of butter, flour, and broth. Cook it over low heat, stirring constantly. Add the mushrooms to the roux and let the sauce thicken.

Spoon the sautéd liver and sliced champignons on each slice of San Daniele Prosciutto and roll. Place the little San Daniele rolls at the center of a serving dish on a bed of dried-mushrooms sauce. Before serving, sprinkle with finely chopped parsley.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at