Fresh tagliatelle with truffles and foie gras Ingredients: 1 - 60 g fresh truffle - 50 g of - butter - 1 tablespoon of - freshly ground pepper oil - 200 - fresh large tagliatelle - 100 g of - foie gras - 15 cl of - liquid crème fraîche.
Utensils: 1 saucepan - 1 salad bowl - 1 kitchen whisk - Buy 1 kitchen scale - 1 dish -
Total time:
18 min
Preparation:
15 min -
Cooking:
3 min
Phase 1
Wash the fresh truffle, brushing it under running water, then cut it into thin strips.
Phase 2
Cut the foie gras into one centimeter cubes.
Phase 3
Melt half the butter in a small saucepan over low heat. Add half of the truffle strips, a little salt and a few turns of the pepper mill. Mix for 30 seconds, then pour in the crème fraîche and bring to the boil. Leave to simmer for 2 minutes, then remove from the heat and add half of the foie gras.
Phase 4
Mix with a hand whisk or a wooden spoon: the foie gras melts very quickly. Keep warm.
Phase 5
Cook the pasta for 2 to 3 minutes in a large quantity of boiling salted water with a tablespoon of oil.
Phase 6
Drain them quickly and put them immediately afterwards in a deep dish. Add the rest of the butter and mix well. Pour the truffle cream over the tagliatelle.
Phase 7
Mix again and sprinkle the dish with the rest of the foie gras and the truffle strips.
Phase 8
Serve immediately. Give a few more turns of the millpepper just when tasting.
Utensils: 1 saucepan - 1 salad bowl - 1 kitchen whisk - Buy 1 kitchen scale - 1 dish -
Total time:
18 min
Preparation:
15 min -
Cooking:
3 min
Phase 1
Wash the fresh truffle, brushing it under running water, then cut it into thin strips.
Phase 2
Cut the foie gras into one centimeter cubes.
Phase 3
Melt half the butter in a small saucepan over low heat. Add half of the truffle strips, a little salt and a few turns of the pepper mill. Mix for 30 seconds, then pour in the crème fraîche and bring to the boil. Leave to simmer for 2 minutes, then remove from the heat and add half of the foie gras.
Phase 4
Mix with a hand whisk or a wooden spoon: the foie gras melts very quickly. Keep warm.
Phase 5
Cook the pasta for 2 to 3 minutes in a large quantity of boiling salted water with a tablespoon of oil.
Phase 6
Drain them quickly and put them immediately afterwards in a deep dish. Add the rest of the butter and mix well. Pour the truffle cream over the tagliatelle.
Phase 7
Mix again and sprinkle the dish with the rest of the foie gras and the truffle strips.
Phase 8
Serve immediately. Give a few more turns of the millpepper just when tasting.