Side Pannel
Macaroni Lyonnaise
Ingredients List
- 1 kg Fresh Macaroni; Cooked Al
- -Dente
- And Mixed With:
- 20 g Butter
- 100 g Shallots
- 100 ml Truffle Oil
- 100 ml Chicken Stock
- 150 ml Dry White Wine
- 100 g Duck Liver Puree Or Pate
- 1 l Double Cream
- 1 Egg Yolk
- 100 g Parmesan Cheese
- 50 ml Olive Oil
- 15 g Garlic Puree
- 1 bn Chives; Chopped
- Salt And Black Pepper
Directions
Sweat the shallots in truffle oil, add white wine and reduce by half.
Add the chicken stock, slowly reduce by one third. Season and whisk in foie
gras, simmering until smooth.
Whisk in a liaison of egg yolk, most of the Parmesan and cream.
Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and
sprinkle with reserved Parmesan and chives.
Add the chicken stock, slowly reduce by one third. Season and whisk in foie
gras, simmering until smooth.
Whisk in a liaison of egg yolk, most of the Parmesan and cream.
Re-heat the pasta with the olive oil and garlic puree. Pour on sauce and
sprinkle with reserved Parmesan and chives.
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