Foie Gras con Ananas, Pepe Rosa e Sciroppo d'Acero recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Bis Ristorante›Foie Gras Con Ananas, Pepe Rosa E Sciroppo D'acero Recipe

Foie Gras Con Ananas, Pepe Rosa E Sciroppo D'acero Recipe

Inspired by Bis Ristorante
Time30m
Serves2

Foie Gras on Brioche, Pineapple, Pink Peppercorns and Glazed with Maple Syrup

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare Pineapple

    Cut the pineapple into small cubes and set aside.

  2. 2

    Cook Foie Gras

    In a hot skillet, add the butter and sear the foie gras for about 1-2 minutes on each side until golden brown. Remove and set aside.

  3. 3

    Toast Brioche

    In the same skillet, lightly toast the brioche slices until golden and crispy, about 1-2 minutes on each side.

  4. 4

    Assemble the Dish

    On each slice of brioche, layer the cooked foie gras, followed by the pineapple cubes.

  5. 5

    Garnish

    Drizzle maple syrup over the top and sprinkle with pink peppercorns for added flavor.

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