Ingredients (serves 4 as a main course)
| 250g Fettuccine | |
| 1 lobe of Foie Gras | |
| 25-30g of Black Truffle | |
| 1/2 cup of Tokaji Wine | |
| 100g Salted Butter | |
| Truffle Oil to drizzle | |
| 100g Seasonal mushrooms | |
| 1 Small shallot, finely diced | |
| Small bunch of chives, finely chopped | |
| Parmesan cheese for topping | |
| Salt and pepper to seasoning |
Method
- To make this delicious Fettuccine With Foie Gras And Black truffle, first dice the foie gras into medium size pieces and set aside.
- Slice the black truffle into thin slices and set aside.
- Add the foie gras to a hot skillet and cook until browned and crispy, about 1-2 minutes on each side. Remove the foie gras and set it aside on a plate to rest.
- Add the butter, shallots and mushrooms to the pan and sauté for 2 minutes.
- Then add the Tokaji wine to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom of the skillet as these will add great depth of flavour.
- In the meantime, cook the fettuccine pasta according to the package instructions or until it is al dente. Drain and set aside.
- Bring the sauce to a simmer and cook for 5-7 minutes until it has reduced and thickened slightly.
- Add half of the sliced black truffle to the sauce and gently simmer for another 2-3 minutes until the truffle has infused the sauce with its flavour.
- Season the sauce with salt and pepper to taste.
- Add the cooked fettuccine pasta to the skillet and toss to coat it with the sauce.
- Divide the pasta among serving plates and top with the crispy foie gras and grated Parmesan. Sprinkle with fresh chives and drizzle with truffle oil for extra umph.
- Serve immediately and enjoy your delicious fettuccine with foie gras, black truffle and Tokaji wine sauce!
