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 de Capellinis artisanaux; 1 Magret de canard dégraissé et taillé en minuscules carrés; 1 tomate émondée et taillée finement; 1 échalote ciselée; 1 gousse d'ail émincée; 1 bol de bouillons de volaille ou de boeuf; thym citron; 200 g de belles girolles françaises assaisonnées et juste poêlées; fines herbes; huile d'olives; sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (9 reviews) Other dishes

Prep 30 min

Cook 25 min

Total 55 min

Servings 6 serv.

Ingredients for 6 servings

300 g 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 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 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.

Carrés d'agneau Boeuf cru