Ingredients for 4 people
16 Panciotti® with scallops and north sea prawns Divine Creazioni Surgital
Frozen foie gras torchon
Fine black truffle q.s.
Veal jus
Foie gras sauce (foie gras and cream)
Sour cream (fresh cream, lemon juice, and salt)
Procedure
For the foie gras sauce: sear two foie gras scallops on both sides in a non-stick pan, drain the excess fat, and blend everything with a hand blender, gradually adding fresh cream until a smooth, pinkish cream is obtained. Sauté the Panciotti® previously cooked in salted boiling water in a pan with the veal jus. Plate the dish by adding grated frozen foie gras, black truffle, sour cream, and foie gras sauce.
DANIELE PATTI MATTEO AMBROSINI Recipe from volume III “Young Talents” for Divine Creazioni Curated by Elsa Mazzolini – La Madia Editore
