Penne Pasta with Foie Gras and Chervil

Recipe by Philippe GARRET, for Sarrade.
Difficulty :
Preparation :
15 min
Baking :
15 min
Type of recipe :
Main course

INGREDIENT serves 10

1000g of Foie gras fleurette sauce
800g of penne pasta
400 g of semi-preserved foie gras diced
50g of chervil

PREPARATION 

Remove the chervil stalks

Cook the penne “al dente”

Heat the sauce (thicken with cornflour if needed). Keep in the bain marie

Heat the penne pasta, add the foie gras cubes, thicken with the sauce

Garnish with sprigs of chervil

The foie gras terrine and foie gras Fleurette sauce used in this recipe were produced from: "Sarrade deveined frozen halal extra raw duck foie gras"

Find all of our foie gras recipes

Enjoy your meal