Fettuccini

Fettucine au foie gras et champignons

Ingredients

4
15min
  • 400g of Panzani Fettuccine
  • 200g foie gras
  • 250g of wild mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon Cognac
  • Sea salt, freshly ground pepper
pasta

Preparations steps

  • 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.
  • 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.
  • 3. Cook Fettuccine for 11 minutes in salted boiling water. Drain, then pour onto the plates, adding the foie gras and mushrooms.
  • 4. Serve immediately.

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