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14 oz macaroni
5 oz foie gras trimmings, in pâté form or raw
5 oz crème fraiche
3 pinches nutmeg
3/4 oz butter
Fine salt and freshly ground pepper
This dish is ideal for the day after a party, as it uses your foie gras leftovers (whether in terrine or raw).
Cook the macaroni in a large pot of salted water so that they are al dente (around 9 or 10 minutes).
Meanwhile, sauté the shallots, finely chopped, in butter so that they become translucent.
In a mixing bowl, combine the foie gras trimmings cut into cubes, the shallots, the nutmeg and the crème fraiche. Strain the pasta and, without rinsing, pour them immediately into the mixing bowl. Salt and pepper, and mix them quickly.
Pour the mixture into a buttered Belle Cuisine dish, and bake for approximately 10 minutes at 425°F.