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Golden Goose Liver Foie Gras Penne in Emborg Cream Sauce

golden goose liver foie gras penne emborg cream
Creamy Penne enveloped in a robust goose liver sauce is what you will get from this home-cooked pasta dish. Whet your appetite as you spoon mouthfuls of these cylinder-shaped tubes with cheesy sausages to fill your gourmet desire.

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Tease your palates; dress it up with that superfluous dollop of goose liver. Let your guests have the option of mixing the Foie Gras bits with the pasta or gobble up the extra toppings.

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Cooked al dente, the hollow center and ridges allow the penne to hold the creamy mushroom and goose liver sauce making the dish even tastier. Are you tempted to try cooking this Golden Goose Liver Foie Gras Penne in Emborg Cream Sauce?

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Ingredients:
200g Penne
100g Foie Gras
200g Emborg Whipping Cream
2 Cheese Sausages ( diced )
8 Shitake Mushrooms
3 tbsp Extra Virgin Olive Oil
½ cup White Wine
1 sprig Parsley ( chopped )
1 tsp Minced Garlic
1 tbsp Butter

Method:
    emborg cream shitake mushroom
  • Separate stems from shitake. Cut off the ends and remove outer layer gently by scrapping with a paring knife. Cut mushrooms into slices.
  • ntuc fairprice san remo penne pasta recipe
  • Cook pasta according to instruction on package. Drain.
  • emborg whipping cream recipes foie gras shitake mushroom
  • Heat oil and sauté garlic till fragrant. Add butter and fry mushrooms, then pour in Emborg whipping cream and mix well.
  • cooking with foie gras pasta golden goose liver
  • Mash the goose liver and add about ¾ into sauce. Save the rest for toppings later. Add wine and stir gently.
  • san remo penne pasta recipe cheese sausage
  • Throw in penne and cheese sausage. Mix well.
  • hungary golden goose liver foie gras recipe
  • Transfer to serving plates, and top with chopped parsley and more goose liver. Serve your Delicious Golden Goose Liver Foie Gras Penne in Emborg Cream Sauce!
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I bought cans of Golden Goose Liver Foie Gras from Hungary last year. Are you just as surprised? Well, our tour group was taken aback when our guide told us that Foie Gras is one of the must-buy items when in Hungary. Apparently, Hungary is the world's second-largest Foie Gras producer and the largest exporter, and France is the principal market for Hungarian Goose Liver. Bet you didn’t know that. These cans of Goose Liver has a lifespan of 3 years so you can safely stock them up the next time you visit Budapest and savour slowly........

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Have you been to Hungary? It is such a charming travel destination! Hop over to read my travels at Budapest UNESCO World Heritage Sites, Scenic Eastern Europe!

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This is a scheduled post as I am currently away on a Media Trip. Will resume blog hopping when I return from Japan. Thanks so much for popping by and leaving your thoughts! Like what you see? Get Beauty, Dining, Recipes, Travel, Health and Wellness reviews right into your mailbox! Subscribe to Luxury Haven by Email and you will never miss a post again!

16 comments:

  1. Not a fan of foie gras, but its been truly and nicely highlighted in this dish. Of course, I am hungry as usual.

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  2. Never taste foie Gras so I am not sure I would like it at all. ^^

    But your penne was so beautifully presented.

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  3. Lovely meal, Shirley. I am admiring the plates as well. ^.^

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  4. Wow, what an elegant pasta dish!!! I bet it's delicious!!

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  5. Thanks for sharing another great recipe.

    http://www.amysfashionblog.com/blog-home/

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  6. I am not a fan of foie gras either, but the presentations are lovely.

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  7. ;)

    Tem uma cara muito boa!

    Ótima terça!

    Beijo! ^^

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  8. Foie Gras...I just had to read it. Another yummy post!

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  9. This is great recipe. It look delicious!

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  10. I don't fancy foie gras. I'm sure that it must've been tasty! I'm salivating at the sight of your dish, though - which is a good sign. =)

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  11. Shirley, that dish is divinely decadent... truly over the top! Hope you're having fun on your travels. :)

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  12. What a gorgeous way to enjoy foie gras at home! I totally will do this sometime for the family! My parents have both taken to loving pasta and I think this will be a treat although I'm just happy with eating it as a terrine or fried!

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