Recipe ideas

Le Puy green lentil velouté, foie gras, truffle espuma

ingredients (serves 4 )

  • 250 g of mini penne
  • 100 g of cooked foie gras
  • 10 cl of single cream
  • 4 cl of almond Marsala
  • 4 cl of Truffle-flavoured culinary speciality
  • Optional: 10 g of truffles

Recipe steps

  • Cook the pasta in a large volume of salted water
  • To make the sauce: bring the Marsala to boiling point in a saucepan, then add the cream and the foie gras
  • Season
  • Roll the strained penne in the sauce
  • At the very last moment, add the Truffle-flavoured culinary speciality and chopped truffle

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