Foie Gras Alla Bello Recipe
Foie gras torchon à la façon Bello, noix de pin sablée
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Foie Gras Torchon
Sablé Pine Nuts
Method
Foie Gras Preparation
- 1
Soak the Foie Gras
Gently soak the foie gras in port wine and cognac for 2 hours in the refrigerator.
- 2
Seasoning
Remove the foie gras from the marinade and season with salt, white pepper, and nutmeg.
- 3
Wrap in Cheesecloth
Place the foie gras on a piece of cheesecloth and roll tightly to form a log, twisting the ends to secure.
- 4
Poaching
Submerge the wrapped foie gras in simmering water for about 30 minutes. Remove and let cool in the refrigerator for at least 4 hours.
Sablé Pine Nuts Preparation
- 5
- 6
Chill the Dough
Shape the dough into a log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- 7
Bake
Preheat the oven to 180°C (350°F). Slice the chilled dough into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden.