- 1 Package Wonton pasta.
- 2/3 Lb Fresh duck foie gras.
- 7 Oz. Porcini mushrooms.
- 14 Oz. Nuts (walnuts, pine nuts or almonds).
- 4 Oz. Cheese.
- 1/2 Cup of brandy.
- 3-1/4 Cup milk.
- 2 Cups 35% fat cream.
- White pepper.
Devein foie gras carefully and chop mushrooms into Julianne strips.
Place foie gras in a Non-stick aluminum Magefesa pan and sauté for a few seconds. Flambé the foie with brandy. Remove from pan and reserve. Add mushrooms to pan and fry in the foie gras fat.
To prepare the sorrentinos stuff, place mushrooms, foie gras, nuts and cheese in a Licualia Plus Magefesa blender. With the mixer attachment on, process until ingredients are fully blended.
Season with salt and pepper to the taste.
Wonton pasta is usually commercialized in 4 inch squares. Using a cookie cutter, cut the squares into circles using a cookie cutter.
Place a teaspoon of filling in the middle of each pasta circle. Wet the edges with water and place a second pasta circle on top. Press the edges to seal.
Heat cream, together with the milk in a Stainless steel Magefesa casserole. Add sorrentinos and cook over low heat until pasta is cooked.
Reduce cooking sauce, cover sorrentinos with the sauce and serve.
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