Tagliatelle with foie gras

2_03189 TAGLIATELLE with FOIE GRAS INGREDIENTS for 6 PEOPLE 15 g of truffle, 4 leeks, 50 g salted butter, salt, freshly ground pepper, 300 g duck foie gras mi-cuit, 600 g of noodles, 3 tablespoons of truffle oil.

Drain the truffles, retaining the liquid of maceration.

Clean and rinse the leeks; the leaves separated from each other and cut them into strips lengthwise.

In a pan, let them soften for 5 minutes in the butter and keep it aside.

Cut the piece of foie gras slices, pepatele, cover with plastic wrap and keep them in the refrigerator.

Boil salted water added with the maceration of truffles sauce, soak up the fresh noodles and cook for about 6 minutes.

When cooked, drain and suddividetele in individual dishes.

Add the leeks and foie gras slices, add salt, pepper, sprinkled with truffle oil and stir quickly.

Sprinkle with grated truffle and serve very hot.