For 4 persons
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients:
- 150g Duck Foie Gras
- 250g Fresh Tagliatelle
- 200ml Double Cream
- 20g Dried Morel Mushrooms
- 2 tbsps Chicken Stock
- 2 tbsps Sherry or Madeira
- 2 pinches of Grated Nutmeg
- 20g Butter
- White Pepper
- 20 Chive Stems
Preparation:
- Rinse the mushrooms. Put them in a large bowl and cover them with 250ml of warm water. Allow them to swell for 8 hours then take them very gently out of the water. Keep 150 ml of this water, being careful not to add any of the sandy deposits at the bottom of the bowl.
- Pour the chicken stock in a medium-sized skillet or caserolle. Add the water from the mushrooms, mixing them together. Bring to the boil, adding the cream, wine, salt and pepper, nutmeg and the mushrooms. Allow to simmer over gentle heat for 12 minutes, stirring frequently.
- Cut 100gr of Foie Gras in fine cubes and place on a covered plate. Cut the rest into larger cubes.
- Cook the pasta al dente in boiling, salted water. Pour into a salad bowl. Add the butter and mix together. Take the skillet off the stove and add the cubes of Foie Gras to the sauce. Mix for 10 seconds with a spatula; the Foie Gras will melt.
- Pour the contents of the skillet over the pasta. Mix gently. Serve pasta on four hot plates. Decorate with the chopped chives and serve immediately.
