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David de Jorge in his programme made this recipe on the 3rd of November.
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I don t know how to express what I thought when I saw him cooking it.
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Sinfully delicious?
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Decadent?
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Everybody uses this word but I don t know if I like it to describe this.
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We know decadent is often used to describe food that is over indulgent and rich in flavour, and obviously it is usually associated with food that is high in calories.
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Well, this recipe is all that.
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But, a friend of mine recommended me to use these words, sinfully rich and creamy, and that s it.
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Boil the pasta in a heavy pot according to package instructions for al dente.
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Drain and set aside.
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Reduce the Porto wine in a small pot over medium heat so it reduces and loses some of the alcohol.
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Then add the chicken stock and bring to the boil.
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In the meantime, cut the foie into small pieces using a food processor.
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When the Porto wine and the chicken stock are boiling, pour it into the food processor where we have the chopped foie alread.
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Season with salt and pepper and process to combine.
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Then add it to the pasta.
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Combine everything well and spread some chopped chives over the top.
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You can decorate it with some duck ham scattered on the pasta.
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It s a shame you cant smell this recipe!
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DONE!
