By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras pasta is the French-Italian fusion that takes the richness of foie gras and pairs it with brown butter and tagliatelle. Fifteen minutes from cold pan to plate.
Key Takeaways
- Cube foie gras into 1cm pieces
- Brown butter sage sauce
- Fresh egg tagliatelle
- 60g foie per portion
- Cool slightly before adding foie
The Ingredients
Serves 2
- 200g fresh egg tagliatelle
- 120g Rougié foie gras bloc, cubed
- 60g unsalted butter
- 8 small sage leaves
- 1 tbsp lemon juice
- 30g Parmigiano Reggiano, grated
- A few flakes of Maldon sea salt
The Method
1. Boil tagliatelle in salted water 2 min.
2. Brown butter with sage in wide pan over medium heat 3-4 min until nutty and golden.
3. Off heat, add lemon juice.
4. Drain pasta and tip into the brown butter pan with 4 tbsp pasta water.
5. Plate. Quickly add foie gras cubes (heat melts them slightly into the dish).
6. Scatter parmesan, salt, sage. Serve immediately.
Tips
Brown butter quickly, don't burn.
Foie gras off the heat. Heat melts it.
Eat fast. Foie cubes go oily if held.
Variations and Pairings
With truffle: Shave fresh truffle on top.
With caviar: Add a small spoon of Royal Oscietra.
Wine pairing: A premier cru Chablis.
For more foie dishes, see our foie gras risotto and tournedos rossini recipes.
Frequently Asked Questions
Bloc or terrine?
Bloc easier to cube. Terrine slices work too.
Pasta shape?
Tagliatelle, pappardelle, fettuccine.
How much foie?
60g per portion.
Foie gras pasta on a Friday night is one of those midweek dinners that really indulges. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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