Penne Rigate
Penne Rigate au jus de canard lié aux dés de foie gras
-
400g of Panzani Penne Rigate
-
100g smoked duck breast
-
200g foie gras
-
10cl duck gravy
-
100g sliced button mushrooms
-
Chopped chives
-
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
Cannelloni au crabe et au curry
Cannelloni
Cuisiner
Salade de Tagliatelle au saumon fumé et à l'aneth
Tagliatelle
Cuisiner
Cannelloni aux épinards, à la ricotta et aux pignons de pin
Lasagne
Cuisiner