Recipes

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    19. GOOSE RILLETTE WITH FETTUCINI PASTA

    a4 15 Minutes a5 1 Person
    a2 INGREDIENTS
    • 50gr carrot diced into small cubes
    • 50gr chopped celery
    • 50gr chopped onion
    • 1 thyme branch
    • 50ml red wine
    • 30g Pate Royal Goose Rillettes
    • 100gr tomato sauce
    • 200ml chicken stock
    • 150gr cooked fettuccini pasta
    • 10gr grated Parmesan cheese
    • 1 tbsp. of butter
    • Salt and pepper
    a2 METHOD
    1. Heat the pan with a tbsp. of olive oil, cook onions until soft, and add celery and carrot. Season with thyme and a pinch of salt, stir thoroughly for about 5 minutes
    2. Pour in the wine and heat it for a minute then put the Goose Rillettes. When the vegetable get soft, pour in tomato sauce and chicken stock and boil for another minute
    3. Cook pasta with boiled water and a pinch of salt for about 8 minutes (or up to the direction on package), drain off and add to the sauce pan, stir with butter, salt and pepper to taste. Serve on dish and dust it with grated Parmesan.

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