Stuffed pasta cooked au gratin, with black truffles, artichokes, duck foie gras and mature parmesan
Ingredients - Pasta - 4 large Candele Pasta - 2 litres of Chicken broth - Pasta Stuffing - 4 Artichokes - 1 Lemon - 100 g Flour - 50 g Black Truffle - 100 g
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Cooking tools:
- Piping bag
- Grater
- Salamander
- Kitchen scale
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Saute pan
- Colander
- Stove
- Refrigerator
- Plastic wrap
- Plate
- Measuring cup
Ingredients
- Candele Pasta: 4 large
- Chicken broth: 2 litres of
- Artichokes: 4
- Lemon: 1
- Flour: 100 g
- Black Truffle: 50 g
- Foie Gras: 100 g
- Salt
- Unsalted Butter: 20 g
- Flour: 20 g
- Milk: 200 ml
- Truffle Juice: 10 cl
- Emmental Cheese: 150 g grated
- Parmesan Cheese: 50 g mature
- Chicken broth: 25 cl
- Cream: 20 cl whipping
- Chicken: 20 cl
- Truffle Juice: 2.5 cl
- Truffle: 40 g
- Rocket Leaves: 4 wild
- Lettuce: 4 frisee
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