Select File

Validate Cancel
Recipe of Luigi Foie Gras with Dried Fruits

Luigi Foie Gras with Dried Fruits

20 mins
12 mins
Super List
Upload a picture
To print
It is a Gourmet recipe for demanding palates, as it is an explosion of flavors.
Learn more about Leticia Melchor


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 half and half cream


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.


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


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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
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.