Conchiglie Rigate

Conchiglie Rigate farcis à la mousse de canard truffée

Ingredients

5
25min
  • 10 Panzani Conchiglie Rigate
  • 100g terrine of duck foie gras
  • 10g white truffle
  • ½ box of watercress
  • 50g liquid cream
  • Truffle oil
  • Salt
pasta

Preparations steps

  • 1. Cook the pasta and allow to cool.
  • 2. Stir the foie gras in with the liquid cream.
  • 3. Stuff the Conchiglie Rigate with the foie gras and grate some truffle on top.
  • 4. Put a drop of truffle oil and a watercress leaf onto the spoon.
  • This recipe is brought to you by Fabrice Giraud, the Head Chef at the Maison Blanche Restaurant in Paris.

You might also like

Mille Feuilles de Lasagne aux légumes grillés Lasagne
60min
4
Make recipe
Alfabeto en soupe froide à la poire et chantilly chocolat Alfabeto
15min
6
Make recipe
Tagliatelle aux champignons et parmesan Tagliatelle
20min
4
Make recipe
Sérénade de Farfalle du marché florentin Farfalle
60min
4
Make recipe