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Twin Granoro Cannelloni with Fauchon Goose Liver Foie Gras

#Cannelloni, like Lasagna, are both popular in Italy and used for traditional egg pastas. A cylindrical type of pasta, Cannelloni is generally served baked with a filling like minced beef covered by tomato sauce. I have always wanted to try Cannelloni but since I am not a fan of tomato-based pasta like the Spaghetti Bolognese, I kept in on hold till an idea of using Foie Gras surfaced.

stuffed granoro cannelloni with fauchon foie gras recipe
#Fauchon has been the culinary creator for gourmet products such as Foie Gras, fine chocolates and fruit-flavoured teas. Being a fan of this goose liver, I decided to stuff my Granoro Cannelloni with Foie Gras. The tube of the pasta is huge and requires a lot of fillings so I cheated and mixed my liver with mushrooms. Not knowing what method is best since it was my first attempt, I did a twin pasta - one served original with a drizzle of Balsamic Vinegar and Grated Parmesan Cheese, and the other Baked with Mozzarella Cheese. The result was a satisfying one and I am glad my family had enjoyed my efforts.

tasty italian granoro cannelloni pasta recipe
fauchon foie gras goose liver recipe ideas
Ingredients:
6 tubes of Cannelloni
100g Goose liver foie gras
70g Shitake mushrooms
5 tbsp Bulla Cream
Handful of Mozzarella Cheese and Parmesan Cheese for baking
Balsamic Vinegar and Grated Parmesan Cheese for serving
1 tbsp Olive oil
1 sprig of chopped scallions
Pinch of salt and pepper
Pinch of parsley flakes

Method:
    how to cook shitake mushrooms
  • Remove mushroom stems, but do not throw them away. Cut off the ends of stems, and gently scrap off the outer layer.
  • shitake mushrooms with bulla cream recipe
  • Cut mushrooms into smaller sizes and throw into blender. Add cream and blend well.
  • how to cook italian granoro cannelloni tubes
  • Cook pasta till al denta. Drain and set aside. Alternatively, you can skip this part if you're using the baking method but you will have to cover the uncooked stuffed pasta with lots of sauces to prevent them from breaking.
  • Heat oil and add blended mushrooms, seasonings and parsley. Cook for about 3-5 minutes.
  • fauchon foie gras goose liver with mushrooms recipe
  • Mix mushrooms with foie gras.
  • stuffed italian granoro cannelloni tubes with fillings
  • Start filling the tubes with foie gras mixture.
  • italian granoro cannelloni pasta with fauchon foie gras
  • Place some grated Parmesan cheese onto serving plate and lay half of the Cannelloni neatly. Drizzle balsamic vinegar and top with scallions, and you will get a yummy pasta dish with foie gras!
  • For Baked Cannelloni:
    baking granoro cannelloni with mozzarella parmesan cheese
  • Preheat oven at 200°C ( convection oven ). Place the remaining half of the Cannelloni onto a baking tray, and top with a mix of Mozzarella and Parmesan Cheese.
  • baked granoro cannelloni with foie gras mushrooms recipe
  • Bake till golden brown and you will get a cheesy version of Stuffed Granoro Cannelloni with Foie Gras. Serve with Tabasco sauce for a spicy kick!

cheesy stuffed cannelloni with fauchon foie gras recipe
cheesy stuffed granoro cannelloni with foie gras recipe
Which version do you prefer - the Original Stuffed Cannelloni or the Baked Cannelloni with Foie Gras? Well, the cheesy pasta certainly got our family's votes with the creamy goose liver and mushroom mixture oozing out of our tube pasta!

32 comments:

  1. The baked one! Have a great weekend, Shirley! ^.^

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  2. Wow.... delicious recipe!!! I love cannelloni Granoro!!!
    Happy friday doll!!
    Kisses, Paola.

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  3. The version with foie gras certainly sounds decadent Shirley :)

    Rowena @ rolala loves

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  4. After a long break I am officially back and thank you so much for your support!! I deeply appreciate it ;)
    My Lyfe ; My Story
    @MyLyfeMyStory
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  5. Shirley I just loooooooove cannelloni. It looks mouthwatering delicious, babe.
    kisses
    Lenya
    FashionDreams&Lifestyle

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  6. Thanks for sharing the recipe. =)

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  7. I m italian and so i really love Cannelloni!
    Kisses

    NEW OUTFIT

    www.angelswearheels.com

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  8. Ah I hope this foise grais is not made the traditional method. Although I am sure it tastes good. x

    Mrsinlondon blog | Lifestyle | Fashion | Travel | reviews

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  9. Oh my God that look so delicious
    xx

    www.sakuranko.com

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  10. Oh-so yum. Very nice. For us, its always about Asian food.

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  11. i am not fond of pasta, but it looks hoid though!

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  12. Looks good Shirley! I am not a huge fan of foie gras, i can only eat a little bit if its pan fried :p

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  13. Amazing recipe, Shirley. I had never thought of foie gras cannelonni. Thanks for sharing!

    Jasmine ♥♥♥

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  14. This looks incredible! Must try this!

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  15. I am vegetarian so I would have loved with with veggie stuffing! :)

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  16. I love canelloni, but this is new one for me.

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  17. This looks so yummy! I will have to give it a try. My only worry is if i will fine those big pasta.
    www.effortlesslady.com

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  18. This is the 1st time I came across Canelloni, so this is how it should be eaten. Thanks for the tips, this sure make a good choice as pack meal.

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  19. Mouth watering, as usual perfectly done.

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  20. Hey Shirley, hope you are doing fine!! Loved the way you created this dish!! Looks you :)

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  21. Looks really tasty! I love both ways. Have not tasted foie gras before and don't think will do so due to the way the goose are being raised.

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  22. I've tried with spinach, with chicken, with vegetables, so being a fan your recipe make me droll.
    xoxo

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  23. How delicious! My boyfriend and I love foie gras, especially pan seared and in a mousse/parfait/terrine type form! This is definitely an innovative way to prepare it and so luxe too! I've been wanting to make this but stuffed with cheese and spinach! Ugh, need to do it soon!

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  24. This pasta dish looks absolutely delicious, I've been craving some pasta lately and this looks like an interesting dish to make rather than the usual spag bowl or lasagne! Thankyou love x

    http://chontellelouise.blogspot.com.au/
    check my blog out if you like x

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  25. Hi Shirley, interesting recipe. I yet to try goose liver. :))
    You're an excellent cook, 2 thumbs up for you.

    Best regards.
    Amelia

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  26. another yummy recipe...hehe.. thanks for sharing

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  27. i will go for baked one. your creation certainly mouth watering

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