Yesterday some friends came to our house with a “surprise” because I had nothing prepared, I decided to put them. artichoke with kimbo, stuffed with goose liver with roasted peppers and anchovies
It’s nice to have a small supply of cans in your closet. They are useful when we need to use them to prepare quickly, just an appetizer with a very visual result, as well as delicious.
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Artichoke cork stuffed by Foie Kimbos
Yesterday some friends came to our house with a “surprise”, as I had nothing prepared, I decided to put artichoke with kimbo, stuffed with goose liver with roasted pepper and anchovies, which perfectly harmonized with a very cool Inedit beer.
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Time to prepare
Honey mustard vinaigrette:
We cut the slices of bread with mold (in my case it was round), toasted in a pan and set aside.
While removing the gherkins from the kimbos (fat stuffed with gherkins). Drain and fill the olives with foie gras.
Return the pickle to the olive (only part of it to keep it) and roll a strip of roasted pepper and anchovies on it.
We follow the same steps in the rest of Kimbos. We booked.
We place the toasts on a decorative plate and on top of them the hearts of artichokes open like the flower they are.
Between the toasts we put the kimbota stuffed with foie gras and prepare the vinaigrette.
Put all the ingredients in a glass and beat with a fork.
Sprinkle on top, garnish with a little parsley and poppy seeds.
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