SBS Food

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Langoustine pappardelle with confit cabbage

Thick pasta served with small lobster-like crustaceans, cabbage and foie gras in a veal jus. Best accompanied with truffles.

  • serves

    4

  • prep

    30 minutes

  • cook

    30 minutes

  • difficulty

    Easy

serves

4

people

preparation

30

minutes

cooking

30

minutes

difficulty

Easy

level

Ingredients

  • ½ head Chinese cabbage, shredded thinly
  • 24 medium langoustines, peeled and deveined
  • 100 g unsalted butter, diced, divided
  • 500 g pappardelle, cooked al dente
  • 250 ml veal jus
  • 100 g foie gras butter, cold and diced (see below)
  • 60 g truffle, julienned
Foie gras butter
  • 50 g unsalted butter, softened
  • 50 g cooked foie gras

Instructions

  1. Make the foie gras butter by beating the butter and foie gras with a wooden spoon until smooth. Pass through a drum sieve, shape into a log and set in the fridge.
  2. Bring a pot of salted water to the boil, then blanch cabbage for 10 seconds.
  3. In a large saucepan, melt half the butter then confit cabbage (cook slowly) until soft. Drain excess liquid. Set aside.
  4. Make the emulsion: bring the veal just to the boil then slowly add the foie gras butter, 1 cube at a time, whisking continuously until it emulsifies. Keep warm.
  5. Heat a large pan over medium heat and melt remaining butter. Cook langoustines until nicely coloured on both sides then remove from pan.
  6. In a large saucepan, bring foie gras emulsion to the boil, toss pasta and cabbage until warm. Season with salt and pepper to taste.
  7. Divide into 4 pasta bowls and place 6 langoustines on top of each. Finish with julienned truffle.
 

Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Plat du Tour is a foodie and history lover's guide to the Tour de France route. Each stage of the race inspires renowned chef Guillaume Brahimi to cook a dish and explore the most exciting produce, the best stories and the unusual nuggets of history that France and its cuisine are famous for.
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Published

By Guillaume Brahimi
Source: SBS



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