Name: Le macaronade de foie gras (Macaroni with foie gras)
Yield: Serves 4
Cuisine: French
Ingredients: 1 tbsp duck or goose fat; 150 g fresh foie gras (goose or duck) or 100 g foie gras mi-cuit; 100 g cèpes (20 g if dried then reconstituted); 300 g dried macaroni or other pasta; 1 tbsp sunflower oil; 250 ml strong beef stock reheated (left over from oxtail, daube, etc); salt, pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Pasta was introduced into France in the 16th century by Catherine de Medici. In the South-West it has been a standby of the cuisine for a long time. It would be surprising if our local cooks had not found a way of marrying it with foie gras, although there are other ways too, in which it has been use locally.

Ingredients

100 g cèpes (20 g if dried then reconstituted)
1 tbsp

Method

Wipe the cèpes clean if using fresh ones. Otherwise rehydrate them and then wipe dry. Slice them into bite-sized pieces.

Melt the fat in a small pan, cook the cèpes very slowly without letting them go crisp, add the stock and season. Cover the pan and simmer slowly for 30 minutes.

Meanwhile, cook the pasta in boiling water with the oil. Strain and rinse in more boi