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