Penne with truffles, Marsala sauce and foie gras
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
- 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
- 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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Distillerie du Périgord s’engage pour une consommation responsable.
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More information on : www.consignesdetri.fr