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Fresh Pasta with Foie Gras and Morels
Pâtes Fraîches au Foie Gras et aux Morilles

Serves: 4 : 4

Directions
Place the dried morels in a bowl with one cup of lukewarm water. Let them soak for an hour, then remove them very gently without stirring the water. Pour the soaking water through a sieve lined with a paper towel. Save 2/3 cup of this soaking water.Put the veal stock in a medium-sized casserole. Add the water from the mushrooms, mixing them together. Bring to a boil, add the cream, wine, salt and pepper, nutmeg and the mushrooms. Allow to simmer over a gentle heat for 12 minutes, stirring frequently.While the mushrooms are cooking, cut half of the foie in fine shavings and reserve. Dice the other half into small cubes.Cook the fettucini "al dente" in boiling, salted water. Drain and put into a salad bowl. Add the butter and mix together. Take the pan off the stove and add the cubes of foie gras to the sauce. Mix for ten seconds with a wooden spoon; the foie gras will melt.Pour the contents of the pan over the pasta and toss gently. Divide the pasta between four hot plates. Top with reserved foie gras shavings and the chopped chives. Serve immediately.

Recipe Contributed By
JDV

Recipe Category: Pasta


Ingredients
1 oz dried morel mushrooms Available Online
2 tbsp butter
8 oz fresh fettucini
4.6 oz very cold canned foie gras Available Online
2 pinches grated nutmeg
Salt and white pepper to taste
2 tbsp sherry or madeira
3/4 cup heavy whipping cream
2 tbsp veal stock Available Online
20 chive stems, chopped




Items Available For This Recipe



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