Fettuccini
Fettucine au foie gras et champignons
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400g of Panzani Fettuccine
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200g foie gras
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250g of wild mushrooms
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2 tablespoons olive oil
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1 tablespoon Cognac
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Sea salt, freshly ground pepper
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1. Cut the foie gras into small pieces. Pepper heavily, salt with refined sea salt, and allow to warm up on a plate that's close to the heat.
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2. Clean the mushrooms and sauté them for 5 minutes in a pan with a tablespoon of olive oil. Just before removing from heat, add Cognac and stir it in.
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3. Cook Fettuccine for 11 minutes in salted boiling water. Drain, then pour onto the plates, adding the foie gras and mushrooms.
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4. Serve immediately.
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