Servings: 4 servings
Preparation time: 10 minutes
Cooking time: 15 minutes
• 50 g duck foie gras block
• 100 ml dry red wine
• 50 g unsalted butter
• 2 tablespoons shallots, chopped
• 150 ml chicken broth
• 150 ml heavy cream (or liquid cream with at least 30% fat)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 250 g Tagliolini
• Walnuts and parsley, to decorate
1. In a large non-stick skillet, melt the butter over medium heat. Add the shallots and cook over medium heat until soft and slightly brown.
2. Add the broth and cook over low heat until the broth has reduced by half.
3. Meanwhile, dice the foie gras and put it in a bowl. Add the wine, a little at a time, mixing and mashing the foie gras with a fork, until the mixture is smooth. Set aside.
4. Incorporate the foie gras mixture into the broth. Simmer for a couple of minutes, then add the heavy cream and reduce the sauce until it is smooth and thick.
5. Turn off the heat and season with salt and pepper.
6. Cook the tagliolini “al dente”, following the package instructions. Drain well.
7. Transfer the tagliolini to the pan with the sauce. Over a low heat, use tongs to toss the pasta well to coat with the sauce.
8. Divide onto plates and garnish with walnuts and parsley.