Stuffed pasta cooked au gratin, with black truffles, artichokes, duck foie gras and mature parmesan recipe

Name: Stuffed pasta cooked au gratin, with black truffles, artichokes, duck foie gras and mature parmesan recipe
Yield: 4 Servings
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; Salt; 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

Serves 4
Medium

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 Foie Gras
Salt
Mornay Sauce
20 g Unsalted Butter
20 g Flour
200 ml Milk
10 cl Truffle Juice
150 g grated Emmental Cheese
50 g mature Parmesan Cheese
Salt
Sauce Supreme
25 cl Chicken broth
20 cl whipping Cream
Truffled Chicken Jus
20 cl Chicken
2.5 cl Truffle Juice
40 g Truffle
Garnish
4 wild Rocket Leaves
4 frisee Lettuce

Directions

Steps

1 Done	Pasta Bring the chicken stock to the boil in a baking dish and put in the pasta.
2 Done	Cook at a simmer for 5 minutes.
3 Done	Drain into another dish, cover with cling film and set aside at room temperature.
4 Done	Stuffing Pour the water together with juice of a squeezed lemon into a mixing bowl.
5 Done	Remove the artichoke stems then trim the hearts with a knife.
6 Done	Set aside in the acidulated water.
7 Done	In a pot combine the flour with 2 litres of water and the juice of the remaining half lemon. Add salt.
8 Done	Immerse the artichoke hearts and cook for 40 minutes.
9 Done	Leave to cool in the cooking water. Drain, remove the choke then trim the hearts into very small cubes. Set aside in the fridge.
10 Done	Meanwhile cut the foie gras into small dice. Chop the black truffle finely.
11 Done	In a mixing bowl, mix the foie gras, the artichokes and the black truffle. Add salt and pepper.
12 Done	Set aside the stuffing in the fridge in a piping bag.
13 Done	Mornay Sauce Melt the butter in a sauté pan. Add the flour. Cook for 2 minutes on a low heat. Add the cold milk then mix well. Cook for 5 minutes on a low heat.
14 Done	Add the truffle juice and the Emmental. Remove and set aside in a bain-marie.
15 Done	Sauce Supreme In a saucepan, reduce the chicken stock with the whipping cream until a coating consistency is reached.
16 Done	Set aside in a bain-marie.
17 Done	Mornay Sauce Melt the butter in a sauté pan. Add the flour.
18 Done	Cook for 2 minutes on a low heat. Add the cold milk then mix well. Cook for 5 minutes on a low heat.
19 Done	Truffled Chicken Jus Boil the chicken jus in a sauté pan. Add the truffle juice and breakings.
20 Done	Allow to reduce until a coating consistency is obtained.
21 Done	Assembling the Pasta Cut each “Candele” pasta into 8 cm lengths.
22 Done	Stuff with the truffle, artichoke and foie gras stuffing.
23 Done	Place 3 pasta pieces in a baking dish next to each other. Cover with Mornay sauce.
24 Done	Grate the mature parmesan over the pasta. Brown the pasta under a salamander grill.
25 Done	To Serve Place the 3 baked pasta on a flat plate.
26 Done	Dress the plate with the sauce supreme and the truffle juice. Add a leaf of wild rocket and a leaf of frisee lettuce.
27 Done	Serve immediately.