Fresh pasta and foie gras

Recipe Fresh pasta and foie gras

Instructions

Recipe for fresh pasta and foie gras, already with the homemade pasta, we love it, but then when I talk about fresh pasta and foie gras, I am not drawing you a picture. I like foie gras in all its forms, but particularly accompanied by fresh pasta. Choose a wine worthy of your dish, it is better to drink it in small quantities but of high quality. For this recipe I chose a late harvest pinot gris from Alsace. To start the end-of-year celebrations of fresh pasta and foie gras, I chose an Alsatian foie gras to make this recipe, hence the choice of wine. A very gourmet dish, worthy of French gastronomy.

Recipe ingredients

• Fresh pasta and foie gras recipe for 4 people:
• 350 gr of fresh homemade pasta
• 200 gr of raw foie gras
• 250 gr of fresh spinach
• 300 gr of small button mushrooms
• 2 tablespoons of olive oil
• 30 gr of butter
• 1 shallot
• 1 clove of garlic
• 1 tablespoon of grand cru pepper
• 1 teaspoon of red berries
• 200 gr of raw ham
• 50 gr flaked almonds
• 1 tablespoon of organic flour

Instructions

1. Preheat the oven to 80 ° with the plates.
2. Crush the pepper and berries.
3. Hull the spinach.
4. Rinse with plenty of water, then wring out.
5. Peel and finely chop the garlic and shallot.
6. Clean the button mushrooms by brushing them, cut the base of the foot.
7. Quarter the button mushrooms.
8. Heat the pan dry.
9. Roast the flaked almonds, stirring them all the time so that they do not burn.
10. Let rest in the oven while waiting to put them on the pasta.
11. Heat a pan with the butter and 1 teaspoon of olive oil.
12. Sear the shallot and garlic.
13. Throw the spinach in the hot fat and cook for a few minutes.
14. Season with salt and pepper, then set aside in the oven at 80 °
15. Add the rest of the olive oil.
16. Sear the mushrooms in the pan.
17. Stop cooking as soon as they have browned well on all sides.
18. Season with salt and pepper, then set aside in the oven.
19. Make the fresh pasta, I chose big spaghetti
20. Cook the pasta in a large volume of salted water.
21. Pass the pasta through a colander at the end of cooking, then keep warm.
22. Dip a knife in boiling water and slice the foie gras into small cubes.
23. Heat the pan without washing it.
24. Flour the cubes of foie gras
25. Sear the foie gras in the pan.
26. Pour the hot pasta into the hot plates.
27. Place a ball of spinach on each plate.
28. Distribute the mushrooms, foie gras and ham slices.
29. Generously pepper the pasta with the crushed pepper.
30. Sprinkle over the roasted almonds.
31. Pour a teaspoon of foie gras juice on each plate.

Preparation time: 20 minute (s)
Cooking time: 10 minute (s)
Number of people: 4
4 star rating: 1 review

What wine to drink with: Fresh pasta and foie gras

My favorite wine for this recipe: Alsace Pinot gris vendange tardives Grape variety Pinot gris
Temperature between 12 ° and 14 °

SpinachSear the mushroomsReturn themRoast the almondsFresh dry pastaCook in a large broth of waterCut the foie grasFlour the foie grasCook foie grasDon’t let it melt too muchZoom<img src="/wp-content/uploads/2021/09/6917419499992512884.jpg" class="aligncenter"