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Spaghetti with Porcini Mushrooms and Foie Gras Recipe
Spaghetti with Porcini Mushrooms and Foie Gras
Nadia Santini, Dal Pescatore Santini, Italie
Nadia Santini, Dal Pescatore Santini, Italie
Flavors of Italy
Total time: 15 to 30 minutes
Preparation and cooking time: 20 minutes
Difficulty: Easy
Chef's Note
This is a perfect dish to stimulate the appetite, featuring noble products such as porcini mushrooms and foie gras.
Ingredients for 4 servings
- 250 g (9 oz.) spaghetti (see Pasta)
- 150 g (5 oz.) porcini Mushrooms
- 150 g (10 tbsp.) extra virgin olive oil
- 100 g (3 1/2 oz.) Foie gras or goose liver
- 80 g (5 tbsp.) vegetable broth
- 20 g (2 tbsp.) green onions
- 20 g (4 tsp.) butter
- 20 g (4 tsp.) celery
- 1 sprig of rosemary
- 1 clove of garlic
- Salt and pepper
- Basil flowers and leaves
  1. Pour some of the extra virgin olive oil into a saucepan; add the sliced green onions and chopped celery. Add the vegetable broth and cook gently for 3 minutes. Remove from the heat.


  2. In a hot non-stick skillet, sauté the foie gras in pieces with the butter and rosemary. Cook the foie gras for two minutes so that a nice crust is formed on the outside, while the inside remains soft and creamy. Remove from the pan and keep warm on paper towels.


  3. Combine the spaghetti with the vegetable sauce, mix in the porcini and foie gras and serve very hot. Garnish with basil florets or small basil leaves.

  5. Cook the spaghetti in boiling salted water for 5 minutes, until "al dente." Drain the spaghetti. (The spaghetti will finish cooking in the sauce.) While the pasta is cooking, heat the remaining olive oil in a skillet. When very hot, add the sliced porcini stems, and then the sliced porcini caps with a little rosemary, salt, pepper, and the whole garlic clove. Remove the garlic clove after a brief time.
A well-structured rich aromatic white
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