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When looking for a quick but elaborate and unexpected first dish or even a main course, you don’t have to spend hours at the stove. Most Italian pasta dishes are prepared within twenty minutes with available ingredients in season. Pasta is almost always served as a first dish in Italy (primo piatto).
I like to serve pasta as a primo piatto because it is easy to make and most of the time you can pre-prepare the ingredients even if you are making the pasta fresh. Although you don’t often find foie gras on the menu in Italy, this dish is elegant and compliments meats that might follow. The rosemary gives it a smoky flavor and the richness of the foie gras makes this dish that special event star of the meal.
It can be served with red of white wine as the flavors are strong enough for either or if you really want to impress your guests serve it with a glass of Champagne.
Time: 20 minutes
3 baby artichokes, cleaned and sliced thinly
3 1/2 oz foie gras cut in medium size chunks
1/2 lb of spaghetti, boxed or freshly made
1/4 teaspoon fresh rosemary, chopped
2 sprigs fresh basil, roughly chopped
1 medium size clove garlic, chopped
10 oz celery, thinly sliced
1/2 shallot, finely chopped
1/2 cup chicken stock
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
1 pat unsalted butter
Freshly ground pepper
Salt to taste
Remove the leaves from the artichokes until you come to the white leaves. Cut them in half, if they are baby artichokes they won’t have any hay in the middle, but if they do, remove it. Slice them thinly.
Sauté the shallots, celery and garlic for a few minutes in the olive oil. Add the sliced artichokes, wine and chicken stock and cook on medium heat for about 5 minutes. Add salt and taste.
In another pan, sauté the foie gras and rosemary in the butter for 1 minute and set aside.
Boil the water for the pasta; salt when it come to a boil, add the pasta and cook until al dente.
Add the artichoke mixture to the fois gras mixture just before the pasta is done and then add the pasta to the pan, add salt if needed.
Sprinkle the basil over the top and lightly toss the ingredients well. You don’t want to over cook the foes grass, keep it on the heat just long enough to mix the ingredients.
Plate the pasta and grind black pepper over the and then enjoy the rich flavors you are about to experience.
Reblogged this on Santa Monica Pizza & Pasta Co..
OMG, I love this! It’s so decadent. Can’t wait to try it.
Thanks Joan, it is a little difficult to find fois gras, we buy it at Marky’s in Miami. So often we have some pieces left over and trying to figure out what to do with it we came up with this idea and loved it. Had to post it.