Foie truffles with truffle
Ingredients for 4 people
250 g pâté or foie-gras, 2 truffles
Starters
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PREPARATION
1. Form small balls of pâté or foie-gras with your hands or with a small scoop if you have one. Make them as big or small as you want.
2. Chop the truffle and baste the balls with it.
3. Keep them in the fridge until serving time.
FOR THE PAIRING
Foie-gras, in all its versions, loves sweet, intense wines, that foster the flavour of greasy plates and the truffle aroma. An example of this can be classical Muscatel wines – not Mistela – from Alicante or Navarre.
