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Рецепт Macaroni Lyonnaise
by Global Cookbook

Macaroni Lyonnaise
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  Порций: 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

  1. Sweat the shallots in truffle oil, add in white wine and reduce by half.
  2. Add in the chicken stock, slowly reduce by one third. Season and whisk in foie gras, simmering till smooth.
  3. Whisk in a liaison of egg yolk, most of the Parmesan and cream.
  4. Re-heat the pasta with the extra virgin olive oil and garlic puree. Pour on sauce and sprinkle with reserved Parmesan and chives.
  5. NOTES : By Andrew Turner, The Berkeley's dynamic new chef in London.