Caramelle Pasta Recipe
Celeriac, black truffle, marsala and foie gras sauce
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Ingredients
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Pasta
Sauce
Method
Preparation of Pasta
- 1
Cook the Caramelle pasta
Bring a large pot of salted water to a boil. Add the Caramelle pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
Preparation of Sauce
- 2
Prepare the celeriac and foie gras sauce
In a large skillet, heat the olive oil and butter over medium heat. Add the diced celeriac and sauté for about 5 minutes until softened. Add the diced foie gras and cook for another 3-4 minutes until it begins to render its fat.
- 3
Finish the sauce
Pour in the Marsala wine and allow it to simmer for about 3 minutes, reducing slightly. Add the shaved black truffle and season with salt and freshly ground black pepper to taste.
Combine and Serve
- 4
Combine pasta with sauce
Add the cooked Caramelle pasta to the sauce and toss to combine, adding a splash of reserved pasta water if necessary to create a silky sauce.
- 5
Plate and garnish
Serve the pasta warm, garnished with additional shaved black truffle and a drizzle of olive oil if desired.