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Recipe of Luigi Foie Gras with Dried Fruits
Recipe

Luigi Foie Gras with Dried Fruits

20 mins
12 mins
Half
2
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It is a Gourmet recipe for demanding palates, as it is an explosion of flavors.
Learn more about Leticia Melchor

Ingredients

4 portions
  • 250 grams spaghetti pasta, of Luigi
  • 200 grams Foie gras
  • 100 grams goat cheese
  • 100 grams cashews
  • 150 grams peanut, garapiñado
  • 1 FIG, large, crystallized
  • 1 cup beef broth
  • 2 tablespoons gelatin
  • 1 tablespoon olive oil
  • 1 can 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.

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Nutritional information

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