Homemade Fettucine with Truffles on Gooseliver Sauce

Serves : 4 Portions
By Reto Mathis

320 gram : pasta, fresh, fettucine
500 millilitre : cream, fresh
50 gram : gooseliver terrine
100 millilitre : broth vegetable
To taste : salt and peppercorn white, freshly ground
50 millilitre : oil truffle
10 gram : truffle black, fresh grated
10 gram : truffle white, fresh grated

Click to view full screen

  • The Sauce Reduce the cream until consistency is of medium thickness consistency in a sauce pan. Adjust the heat to medium, slowly whisk in the gooseliver terrine and remove from the heat. If the sauce is too thick, dilute with vegetable broth.

  • Prepare a pot of boiling salted water on stove. Once boiled, cook the fettucine until al dente about 4 minutes. Remove from the heat and drain away the water, mix it with the gooseliver sauce in a sauce pan and season with salt and pepper. Place it on a serving plate and sprinkle with truffle oil and garnish with grated black and white truffles. Serve immediately.

Video for the Recipe
Video and Audio for the Recipe

Back to Master Chefs at the World Gourmet Summit

| [Home Page] |