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Grooved macaroni with foie sauce

Grooved macaroni with foie sauce


  • 400g ROMERO grooved macaroni
  • 200g foie gras
  • 200 ml cream
  • 200 ml chicken broth
  • 1 onion
  • black pepper
  • extra virgin olive oil and salt


In a skillet sauté the onion with extra virgin olive oil, before it turns brown add chopped foie and stir until melting. Incorporate the cream and chicken stock until desired texture. Add salt and pepper to taste. Whisk the sauce until it is fine. Meanwhile boil the pasta until it's cooked, drain and add sauce.

See other recipes: Grooved Macaroni