Wafer of Pecorino cheese of Tuscany with lamb liver mousse

Recipe ingredients:

(for 4 people)

Wafer of Pecorino cheese d.o.p. of Tuscany
100 g of Pecorino cheese d.o.p. of Tuscany

Lamb liver mousse
50 g of onion
5 cl of Marsala d.o.c.
80 g of butter
Salt to taste
Pepper to taste
400 g of lamb liver

Finishing
Herbal to taste
3 cl of Worchester sauce

Preparation:

Wafer of Pecorino cheese d.o.p. of Tuscany 
Cut and remove the shape of a drop from a card, place it on a silpat sheet, fill in the outline remained empty with about 25 g of Pecorino cheese of Tuscany and cook in microwave until the cheese is brown, then remove the  formed wafer and bend slightly toward the center of the round the edges. Repeat the process with all the Pecorino cheese.

Lamb liver mousse
Cut the onion into julienne strips and fry in 50 g of butter, then sauté the lamb liver previously cut into pieces, salt and pepper, sprinkle with the Marsala and cook, then mix all together in a blender glass to flush the remaining melted butter, then pass the mixture through a sieve and place it in a sac à poche.

Presentation:

Lay the liver mousse on Pecorino cheese wafers and garnish with herbs and Worcester sauce.