Preparation:
- Dice the butter and the foie gras. Blend them with a mixer until you obtain a creamy mousse. Sieve and set aside in the fridge.
- Mince the mushrooms and sauté them in butter until the cooking juices have evaporated. Add the chicken stock and reduce by about 1/4 or less.
- Cook the tagliatelle in boiling salted water.
When they are cooked (they should remain al dente), drain them and add them to the sautéed champignons mix. Season and incorporate little by little small and cold pieces of the foie gras butter we have prepared. - Continue over medium heat without boiling, and add a little grated Parmesan cheese.
- Serve in warm plates, sprinkle with grated Parmesan cheese and using the truffle razor shave some fresh black truffle on top.
Variant : You can also make this preparation with white truffle from Piedmont. In this case, use 60gr of white truffle.
Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some whites from the Rhône Valley (Châteauneuf du Pape, Hermitage…).
For 4 people:
- 145 gr. butter
- 100 gr. raw duck foie gras
- 300 gr. mixed wild mushrooms
- 400 gr egg tagliatelle or black truffle tagliatelle
- 150 gr. grated Parmesan cheese
- 1 litre of chicken stock
- 80 gr. of black truffle