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Recipes

Lunette with Truffles and Cepes

Lunette with Truffles and Cepes

INGREDIENTS

For 4 persons:
- 680 g/24 oz Lunette with Truffles
- 5.2 dl/17.58 oz cream 35%
- 80 mg poultry stock
- 20 g/0.70 oz chopped garlic
- 40 g/1.41 oz butter
- 1 parsley bunch
- 396 g/14 oz frozen cepes in pieces
- Foie gras shavings

PREPARATION

1. Sauté mushrooms in butter and garlic in a very hot pan. Deglaze with the poultry stock, add cream and reduce.
2. Boil the pasta, strain and add the mushrooms.
3. Garnish with chopped parsley and foie gras shavings.