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Method
Slice the foie gras in 6. Marinate in half the
Madeira for an hour. Keep chilled. Remove and drain.
Cook the tagliatelle for 7 minutes. Mix the marinade
and the cream and reduce to half the volume.
Slice the truffle, heat in the remainder of the
Madeira and a little water. Sear the foie gras
slices in a very hot frying pan for 1 minute on each
side.
Chop the foie gras. Add the fat which came from the
foie gras while cooking to the sauce.
Mix the pasta, foie gras, sauce and truffles.
Serve immediately. |
