Spaghetti with Porcini Mushrooms and Foie GrasTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:277.4 kcal
Proteins:3.1 g
Fats:24.5 g
Carbohydrate:12.4 g
Fibers:1.1 g
Sugar:0.9 g
Cholesterol:6.2 mg
Sodium:58 mg
Calcium:14.6 mg
Energy:482 kcal
Proteins:5.4 g
Fats:42.5 g
Carbohydrate:21.6 g
Fibers:1.9 g
Sugar:1.5 g
Cholesterol:10.8 mg
Sodium:100.8 mg
Calcium:25.4 mg
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Fettucine with Porcini Mushrooms
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
150
g
porcini mushrooms
150
g
extra virgin olive oil
100
g
foie gras or goose liver
80
g
vegetable broth
20
g
green onions
20
g
butter
20
g
celery
1
sprig of rosemary
1
clove of garlic
salt and pepper
basil flowers and leaves
METHOD
- Pour some of the extra virgin olive oil into a saucepan; add the sliced green onions and chopped celery. Add the vegetable broth and cook gently for 3 minutes. Remove from the heat.
- In a hot non-stick skillet, sauté the foie gras in pieces with the butter and rosemary. Cook the foie gras for two minutes so that a nice crust is formed on the outside, while the inside remains soft and creamy. Remove from the pan and keep warm on paper towels.
- Combine the spaghetti with the vegetable sauce, mix in the porcini and foie gras and serve very hot. Garnish with basil florets or small basil leaves.
- Cook the spaghetti in boiling salted water for 5 minutes, until "al dente." Drain the spaghetti. (The spaghetti will finish cooking in the sauce.) While the pasta is cooking, heat the remaining olive oil in a skillet. When very hot, add the sliced porcini stems, and then the sliced porcini caps with a little rosemary, salt, pepper, and the whole garlic clove. Remove the garlic clove after a brief time.
SOMMELIER
A well-structured rich aromatic whiteCHEF'S NOTES
This is a perfect dish to stimulate the appetite, featuring noble products such as porcini mushrooms and foie gras.
