Macaroni with truffles with foie gras sauce

Macaroni with truffles with foie gras sauce
Macaroni with truffles with foie gras sauce 5 1 Stefano Moraschini

Instructions

A03003 MACARONI with TRUFFLES with FOIE GRAS SAUCE INGREDIENTS for 4 PEOPLE 160 g of macaroni, 60 g of fresh truffles from Norcia, 20 g butter 20 g, d liver? duck, 12 cl of fresh cream, 3 cl of Marsala, salt and white pepper.

Past PROCEEDINGS to fine sieve the liver with a piece of butter.

Wash and brush your truffles, slice them up to 3 mm.

In a saucepan, melt the remaining butter, add the truffles and let them jump to about 1?.

Add the marsala, you reduce the liquid, add the cream and let thicken.

Add the liver, stir and remove the Pan from the fire.

Cook macaroni, drain underdone.

Distribute in plates and pour over the sauce with truffles and foie gras.

Macaroni with truffles with foie gras sauce

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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