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Add a photoПорций: 10
Ингредиенты
- 1 kg Fresh Macaroni, Cooked Al Dente
- 20 gm Butter
- 100 gm Shallots
- 100 ml Truffle Oil
- 100 ml Chicken Stock
- 150 ml Dry White Wine
- 100 gm Duck Liver Puree Or possibly Pate
- 1 lt Double Cream
- 1 x Egg Yolk
- 100 gm Parmesan Cheese
- 50 ml Extra virgin olive oil
- 15 gm Garlic Puree
- 1 bn Chives, Minced Salt And Black Pepper
Инструкции
- Sweat the shallots in truffle oil, add in white wine and reduce by half.
- Add in the chicken stock, slowly reduce by one third. Season and whisk in foie gras, simmering till smooth.
- Whisk in a liaison of egg yolk, most of the Parmesan and cream.
- Re-heat the pasta with the extra virgin olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives.
- NOTES : By Andrew Turner, The Berkeley's dynamic new chef in London.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 10 servings | |
| Calories 618 | |
| Calories from Fat 215 | 35% |
| Total Fat 24.31g | 30% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 258mg | 11% |
| Potassium 307mg | 9% |
| Total Carbs 77.58g | 21% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.91g | 2% |
| Protein 18.43g | 29% |
