Recipe: My Capellinis Landaise Style

Name: My Capellinis Landaise Style
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 300 g (10.5 oz) of Artisanal Capellinis; 1 Duck breast, trimmed of fat and cut into tiny cubes; 1 tomato, peeled and finely diced; 1 shallot, minced; 1 garlic clove, sliced; 1 bowl of poultry or beef stock; Lemon thyme; 200 g (7 oz) of beautiful French chanterelle mushrooms, seasoned and lightly sautéed; Fresh herbs; Olive oil; Salt and freshly ground pepper

By chef patrick Asfaux 4.4/5 (9 reviews) · 🍳 18 made it

Prep 30 min

Cook 25 min

Total 55 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

300 g (10.5 oz) of Artisanal Capellinis
1 Duck breast, trimmed of fat and cut into tiny cubes
1 tomato, peeled and finely diced
1 shallot, minced
1 garlic clove, sliced
1 bowl of poultry or beef stock
Lemon thyme
200 g (7 oz) of beautiful French chanterelle mushrooms, seasoned and lightly sautéed
Fresh herbs
Olive oil
Salt and freshly ground pepper

Step-by-step directions

1 In a sauté pan, pour a little olive oil, then sweat your duck cubes, season, then add tomato, shallot, garlic and thyme
After 5 minutes, pour your stock, cook slowly covered for 10 minutes.

2 In a large pot, pour 3 liters (3.2 qt) of water, salt it, then bring to a boil and plunge your pasta, cook for 3 minutes then turn off heat and cover.

3 Your garnish is ready, quickly drain your pasta and pour it in, mix well and taste to adjust seasoning.

4 Serve in nice deep plates, top with your hot sautéed chanterelles and sprinkle everything with fresh herbs.