Fresh pasta with foie gras and truffles



- Cut the goose liver (foie gras from Comtesse du Barry) and whole truffles into slices.

- Roll a sheet of fresh pasta and cut it into tagliatelle. Cook 2 min and drain.

- Splash in some truffle oil and shake well to cover the pasta with the oil.

- Set the tagliatelle in a dish, arrange some slices of truffles and foie gras on the pasta. Season with black pepper.