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

Sérénade de Farfalle du marché florentin Farfalle
60min
4
Make recipe
Rigatoni et boulettes de viande Rigatoni
15min
4
Make recipe
Pasta shells tabbouleh Conchiglie Rigate
20min
6
Make recipe
Couscous au ragoût de crevettes, basilic et tomates Couscous
35min
4
Make recipe