Ingredients
4 chicken livers, whole, sautéed in oil with salt and pepper
4 slices crispy pancetta
4 sage leaves, fried
Salt and pepper

For the chicken mousse
1 skinless chicken breast, minced
1 egg white, beaten
Pinch of mixed fresh herbs
120ml fresh cream

For the pumpkin risotto
100g onions, finely chopped
40g leeks, finely chopped
200g Arborio/ arnaroli/
vialone rice
20ml oil
10g unsalted butter
1l vegetable stock

For the pumpkin purée
150g pumpkin, cut into small cubes
½l water boiled

For the garnish
120g pumpkin, cut into small cubes
100g onions, finely chopped
20ml olive oil

Method

For the chicken mousse

Mince all the ingredients very finely in a mincer. Add the beaten egg white and the cream. Chill for 30 minutes in the fridge.

Fill six dariole moulds and brush with butter. Put in steamer for 10 minutes or poach in bain-marie for 15 to 20 minutes on 180˚C.

For the pumpkin risotto

In a pot, heat the oil and butter, add the onions, leeks and sauté for five minutes. Add the rice and continue cooking for another five minutes. Add the pumpkin and cook again for two minutes. Add the stock.

For the pumpkin purée

Put all the ingredients together and boil until the pumpkin is cooked. Then purée in a food processor.

For the garnish

Sauté everything together until a nicely brown colour.

Serve garnish on the side.

Mario Schembri is an Executive chef & General Manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.