Name: Stuffed Pasta Cooked au Gratin, with Black Truffles, Artichokes, Duck Foie Gras and Mature Parmesan
Yield: Serves 4
Ingredients: 150 g grated Emmental cheese; 50 g mature parmesan (for grating over the top); 10 cl truffle juice; 200 ml milk; 20 g flour; Salt and pepper; 20 g unsalted butter; 50 g black truffle; 100 g foie gras; 100 g flour; 1 lemon; 4 artichokes; 2 litres of chicken stock; 4 large “Candele” pasta; 2.5cl truffle juice; 20 cl chicken jus; 40 g truffle breakings; 4 wild rocket leaves; 4 frisee lettuce leaves; 20 cl whipping cream; 25 cl chicken stock

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pasta

4 large “Candele” pasta
2 litres of chicken stock

Starter
Pasta

Method

Pasta

Bring the chicken stock to the boil in a baking dish and put in the pasta.
Cook at a simmer for 5 minutes.
Drain into another dish, cover with cling film and set aside at room temperature.