Pasta with Foie Gras

David de Jorge in his programme made this recipe on the 3rd of November. I don´t know how to express what I thought when I saw him cooking it. Sinfully delicious? Decadent? Everybody uses this word but I don´t know if I like it to describe this. We know decadent is often used to describe food that is over indulgent and rich in flavour, and obviously it is usually associated with food that is high in calories. Well, this recipe is all that. But, a friend of mine recommended me to use these words, “sinfully rich and creamy”, and that´s it.

Boil the pasta in a heavy pot according to package instructions for “al dente”. Drain and set aside.

Reduce the Porto wine in a small pot over medium heat so it reduces and loses some of the alcohol. Then add the chicken stock and bring to the boil.

In the meantime, cut the foie into small pieces using a food processor.

When the Porto wine and the chicken stock are boiling, pour it into the food processor where we have the chopped foie alread.

Season with salt and pepper and process to combine. Then add it to the pasta. Combine everything well and spread some chopped chives over the top. You can decorate it with some duck ham scattered on the pasta.

It´s a shame you can’t smell this recipe!

DONE!