Luigi's Foie Gras with Nuts
It is a gourmet recipe for discerning palates, as it is an explosion of flavors.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 250 grams spaghetti pasta, by Luigi
  • 200 grams foie gras
  • 100 grams goat cheese 100 grams goat cheese
  • 100 grams cashews
  • 150 grams peanuts, candied 150 grams peanuts, candied
  • 1 fig, large, crystallized
  • 1 cup beef broth 1 cup beef broth
  • 2 tablespoons unflavored gelatin powder 2 tablespoons unflavored gelatin powder
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 1 can table cream 1 can table cream
Preparation
20 mins
12 mins
Medium
  • We cook Luigi's pasta al dente in 1.5 liters of salted water, placing the spaghetti to cook for 10 minutes.
  • In a pan, we heat a tablespoon of olive oil and sauté our pasta, and prepare the foie gras cream with which we will coat our pasta. (using the can of beef broth).
  • We divide the beef broth into 125 ml, heat it for 40 seconds in the microwave, and add the gelatin. We use the other 125 ml to pour in the foie gras and the cream, stirring well, and we add this mixture to our pasta in the pan and turn off the heat. We serve the gelatin with the beef broth in 4 gelatin molds; once cooled before setting, we place a piece of goat cheese and a slice of foie gras, wait for it to set a bit, and refrigerate for 20 minutes.
  • To our pasta in the pan, we add the walnuts and peanuts, reserving some for plating and garnishing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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