Pasta with Foie Gras and Truffles

1. 1

   Reserve 1 ounce of the foie gras and slice it in half.

2. 2

   Dice the rest and place in a bowl.

3. 3

   Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth.

4. 4

   Set aside.

5. 5

   Heat fat in a 12-inch skillet.

6. 6

   Add shallots and saute on medium until soft and barely tinged with brown.

7. 7

   Add stock and cook until stock is reduced by half.

8. 8

   Remove from heat.

9. 9

   Stir in foie gras mixture.

10. 10

    Heat gently for a couple of minutes, not more than a very low simmer.

11. 11

    Season with salt and pepper.

12. 12

    Add thyme and truffle juice.

13. 13

    Remove from heat and cover to keep warm.

14. 14

    Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes.

15. 15

    Drain well.

16. 16

    Transfer pasta to skillet.

17. 17

    Place over low heat.

18. 18

    Add truffles.

19. 19

    Using tongs, turn pasta to reheat and coat with sauce.

20. 20

    Check seasoning.

21. 21

    Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.

* Per serving · 4 servings · Values may vary.

No additional tips available.