INGREDIENTS (4 people)
- 160 g of Block of Goose Foie Gras Imperia
- 50 g of bacon (4 sheets of 2 mm thick)
- 10 g of toasted pine nuts
- 80 g of cream
- 20 ml of truffle juice
- 8 g of chopped truffle
- Salt and pepper
Mix the cream with truffle juice, the chopped truffle and salt and pepper. Stir it until it thickens. Fry the bacon over moderate heat to let it crisp and golden.
Place the Foie gras on the cold bacon, put the cream on top and sprinkle with toasted pine nuts trying to make it as a "montadito".