Penne Rigate

Penne Rigate au jus de canard lié aux dés de foie gras

Ingrédients

6
30min
  • 400g of Panzani Penne Rigate
  • 100g smoked duck breast
  • 200g foie gras
  • 10cl duck gravy
  • 100g sliced button mushrooms
  • Chopped chives
pasta

Etapes de préparation

  • 1. Cook the Penne until al dente.
  • 2. Fry the mushrooms after having cleaned them.
  • 3. Add the pasta to the saucepan, then the cubed smoked duck breast and gravy.
  • 4. Finish off with add the foie gras cubes and chives, and season with pepper.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

Vous aimerez aussi

Capellini champignons farcis à la Bolognaise Capellini
15min
4
Cuisiner
Spaghetti en robe blanche, bolognaise d'aubergines, basilic et parmesan Spaghetti
45min
4
Cuisiner
Tagliatelle aux escargots persillade Tagliatelle
20min
4
Cuisiner
Fusilli all'amatriciana nuova Fusilli
40min
4
Cuisiner