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Pasta with Foie Gras and Truffles

5.0(154)

Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.

by Florence Fabricant

Open original recipe

Dinner, Quick, Pastas, Main Course

Servings

2 servings

Total time

30 min

Calories / serving

599 kcal

Ingredients (9)

serves

4 ounces prepared foie gras: canned mousse or torchon
1/2 cup dry red winered-wine
1/2 tablespoon unsalted butter or duck fatbutter
2 tablespoons minced shallotsshallot
1/2 cup chicken stockchicken-stock
Salt and ground black peppersalt-and-pepper
1/2 teaspoon dried thymethyme
1/2 ounce, or more, tinned black truffle, sliced thin, juice reserved
4 ounces pappardellepappardelle

Instructions (3 steps)

01Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
02Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
03

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Rich recipe — supports nutrition-aware planning.