Packery with foie gras
3 servings
15 minutes
Pasta with foie gras is a refined dish of French cuisine that combines the delicate texture of pasta with the luxurious taste of foie gras. Paccheri, large tubular pasta, perfectly absorbs the aromatic sauce made from lentils, truffle paste, and chicken broth. The origins of this dish lie in gastronomic traditions where foie gras symbolizes sophistication and culinary mastery. Seared foie gras steaks add a rich, buttery flavor while truffle oil highlights the elite nature of the recipe. The taste of the dish is harmonious: velvety lentils, spicy notes of shallots and garlic, deep truffle aroma – all create gastronomic pleasure. Paccheri with foie gras is perfect for a festive dinner and pairs well with a glass of aged white wine, becoming a true celebration of flavor.
1
Make a puree from half of the pre-cooked lentils - blend with olive oil.
- Black lentils: 100 g
- Olive oil: 50 ml
2
Boil the paccheri until al dente.
- Paccheri pasta: 100 g
3
Fry garlic and shallots in a pan, add lentil puree and chicken broth.
- Garlic: 2 g
- Shallots: 10 g
- Black lentils: 100 g
- Chicken broth: 100 ml
4
Place the packers in the sauce, add lentils and truffle paste, simmer in the sauce, and add parsley.
- Paccheri pasta: 100 g
- Black lentils: 100 g
- Black Truffle Paste: 20 g
- Parsley: 3 g
5
Place the pasta on a plate. Top with seared foie gras steaks. Drizzle with olive and truffle oil.
- Foie gras: 50 g
- Olive oil: 50 ml
- Truffle oil: 2 ml
- Salt: to taste
- Ground black pepper: to taste