Stuffed Patissons with Turkey Liver

Состав / Ингредиенты:

• Patisson 2 Pieces
• Turkey Liver 400 Grams
• Dried White Mushrooms 50 Grams
• Onion 2 Pieces
• Dry White Wine 2 Tbsp
• Tomato 2 Pieces
• Pickled Gooseberries 50 Grams
• Hard Cheese 50 Grams
• Salt, Pepper (to taste) 1 Piece
• Vegetable Oil 3 Tbsp

	Thoroughly wash the patissons, cut off the top part with the stem, and using a tablespoon, remove the insides and seeds. Keep the tops; they will be useful later.
	Soak the mushrooms in warm boiled water for 10-15 minutes. Once they soften, rinse them in a colander under running water. Peel and slice the onions into half-rings. Wash the tomatoes and cut them into cubes. Halve the gooseberries. Rinse the liver, remove the bile ducts, and cut into medium pieces.
	Heat vegetable oil in a skillet. Sauté the mushrooms and onions for 5 minutes. Add the liver. Pour in the wine and cook for 15 minutes. Then add the tomatoes and gooseberries. Season with salt and pepper. Mix and remove from heat.
	Preheat the oven to 180 °C. Cover the rack with a sheet of foil and lightly drizzle it with vegetable oil. Grate the cheese on a coarse grater. Stuff the patissons with the prepared filling and sprinkle with cheese on top. Cover each patisson with the tops that were cut off earlier and drizzle with vegetable oil. Place the patissons on the foil-covered rack. Bake for 20 minutes.