Give away chicory core in a cone shape. Cut cob in half lengthwise.
Soak raisins in wine.
Stir balsamic with sugar, spices, port wine, add oil.
Season rabbit liver with pepper and salt, turn in flour to the other side, roast in butter for three min until pink, keep warm. Pour butter from frying pan.
Drain raisins. Collect vin santo, use it and the clear soup to extinguish the drippings, make a little. Cold butter flakes, stir into sauce, do no more. Add raisins.
Toast pine nuts in a dry frying pan. Arrange chicory leaves in a ray shape on plates and brush with salad dressing. Place liver in center, top with sauce and sprinkle with pine nuts.
Substitute sherry.
Tip: Stock up on a variety of high-quality seasonings – it pays off!
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