x
Nena

Nena Mely
ImagenReceta
5 Photos
Recipe of Luigi Foie Gras with Dried Fruits
Nena Mely
Nena

Nena Mely
Recipe of Luigi Foie Gras with Dried Fruits
Nena Mely
Nena

Nena Mely
Recipe of Luigi Foie Gras with Dried Fruits
Nena Mely
Nena

Nena Mely
Recipe of Luigi Foie Gras with Dried Fruits
Nena Mely
Nena

Nena Mely
Recipe of Luigi Foie Gras with Dried Fruits
Nena Mely
Nena

Nena Mely
x
Select File


Validate Cancel
5
Recipe of Luigi Foie Gras with Dried Fruits
Recipe

Luigi Foie Gras with Dried Fruits

20 min
12 min
Not so easy
2
Favorites
Collections
Glider
Super List
Upload a picture
To print
It is a Gourmet recipe for demanding palates, as it is an explosion of flavors.

Ingredients

4 servings
  • 250 grams of spaghetti pasta of Luigi
  • 200 grams of Foie gras
  • 100 grams of goat cheese
  • 100 grams of cashews
  • 150 grams of peanut garapiñado
  • 1 FIG large, crystallized
  • 1 Cup of beef broth
  • 2 spoonfuls of unflavored gelatin
  • 1 tablespoon of olive oil
  • 1 can of Nestle media creama

    Preparation

    We cook our pasta LUIGI DE LA MODERNA remaining al dente in 1 liter and a half of water with salt place the Spaghetti to cook for 10 minutes.
    In a pan heat the spoon of olive oil and sauté our pasta, and prepare the cream of fois gras with which we will bathe our pasta. (with the can of beef broth).
    The beef broth is divided into 125 ml and heated for 40 seconds in a micro and we add the grenetine, and the other 125 ml we use to pour the fugue and the cream stir well and add this mixture to our pasta in the pan and turn off the fire. The grenetina with the beef stock served in 4 molds of gelatin and cold before settling place a piece of goat cheese and a sliced ​​of the fuagra, we hope that set a little and refirgeramos 20 minutes.
    To our pasta in the pan add the nuts, and peanuts, reserving some for plating and garnish.

    PRESENTATION

    As we incorporate the nuts, we place in the form of a nest and in the center we take our gelatin of fois gras with goat cheese and beef broth placing in the center of the pasta our gelatin of fois gras with goat cheese, we decorate with gaj

    TIPS

    Salt is not recommended on this plate, since the fuagra has a very delicate and delicious flavor.

    Did you cook this recipe?

    Print recipe for:
    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    776
    kcal
    39%
    Carbohydrates
    33.8
    g
    11%
    Proteins
    27.5
    g
    55%
    Lipids
    62.4
    g
    96%
    Fiber
    7.8
    g
    16%
    Sugar
    5.6
    g
    6.2%
    Cholesterol
    86.5
    mg
    29%
    Esha
    Rate this tip
    Ratings (0)
    Be the first to give a rating

    Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

    Submit
    SUGGESTED RECIPES
    ADVERTISING
    ADVERTISING
    ADVERTISING