Poultry liver with olives
| 240,- Kč
Combination of liver and olives, lightly seasoned with fresh black pepper, with cream sauce.
Preparation:
Warm up thoroughly at 80º for at least 5 minutes.
Chef’s tip:
You can mellow the meal by adding cream or chopped olives.
Recommended side dish:
Potato gnocchi, black bread.
Recommended wines:
Red and white wines are equally suitable. Ideally, light-bodied red wine with an aromatic spicy touch. Best choice is young Pinot Noir, especially from its Burgundy home region.
White wines from ripe grapes with higher predicate or well matured in bottles. Domestic types: Neuburské, Ryzlink vlašský. International: Sauvignon, Fumé Blanc or German Riesling Spatlese.
