picto-chef
Conchiglie Rigate

Conchiglie Rigate stuffed with truffled duck foie gras mousse

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.

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