Pasta With Foie Gras And Truffles Recipes

PASTA WITH FOIE GRAS AND TRUFFLES

Pasta with Foie Gras and Truffles image

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.

Provided by Florence Fabricant

Categories dinner, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

4 ounces prepared foie gras: canned mousse or torchon
1/2 cup dry red wine
1/2 tablespoon unsalted butter or duck fat
2 tablespoons minced shallots
1/2 cup chicken stock
Salt and ground black pepper
1/2 teaspoon dried thyme
1/2 ounce, or more, tinned black truffle, sliced thin, juice reserved
4 ounces pappardelle

Steps:

Reserve 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.
Remove 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.
Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams

BLACK TRUFFLE OF FOIE GRAS

Black Truffle of Foie Gras image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 star anise
1/2 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon powdered gelatin or 2 sheets gelatin
Salt
8 ounces cooked duck foie gras
6 ounces fresh black truffles, finely chopped
Dried celery leaves, for decoration
Toasted sourdough bread
2 star anise
1/2 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon powdered gelatin or 2 sheets gelatin
Salt
8 ounces cooked duck foie gras
6 ounces fresh black truffles, finely chopped
Dried celery leaves, for decoration
Toasted sourdough bread

Steps:

Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.
Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.

RAVIOLI WITH FOIE GRAS AND TRUFFLES

Ravioli With Foie Gras and Truffles image

Provided by Craig Claiborne

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound cooked fresh foie gras (see note)
1 tablespoon finely chopped fresh or canned black truffles
20 won-ton skins, available in many supermarkets and most Chinese markets
3 cups rich fresh chicken or beef broth
1 whole fresh or canned black truffle shaved as thinly as possible

Steps:

Cut the foie gras into slices about half an inch thick or slightly larger. Cut the slices into half-inch or slightly larger cubes. Dip one side of each cube into the chopped truffles and set aside.
Use the won-ton skins to make ravioli. Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin. Place one piece of foie gras in the center of each won-ton skin. Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras. Press all around with the fingers to seal. Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.
Bring the broth to a simmer in a saucepan, and add the ravioli. When the liquid returns to a simmer, let the ravioli cook 1 minute. Remove the ravioli carefully with a slotted spoon. Put 5 ravioli in each of 4 heated soup plates. Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle. Serve immediately.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 31 grams, Carbohydrate 101 grams, Fat 52 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 2063 milligrams, Sugar 1 gram

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