Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón estimated approx 50 minutos.

To begin with this recipe, we must first prepare a few components. You can cook Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón using 12 ingredients and 4 steps. Here is how you can achieve it.

Plato estrella, cuando era el chef, del hotel rural SON XOTANO.

Ingredients and spices that need to be Get to make Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón:

1. 4 pechugas de Pintada
2. 200 g. pasta fresca (tallarines)
3. 1 poco de juliana de verduras
4. PARA EL RELLENO
5. 100 g. foie-gras
6. 2 chalotas
7. 2 claras de huevo
8. 2 cl. nata líquida
9. PARA LA SALSA
10. 4 dl. jugo de pintada o de carne
11. 50 g. azúcar y un poco de agua
12. El zumo de un limón

Steps to make to make Pechuga de pintada rellena de Foie-gras con pasta fresca y salsa de limón

1. Picar la carne de pintada, añadir el foie-gras, las chalotas, la nata liquida y la clara de huevo. Salpimentar. Abrir las pechugas y aplastarlas un poco, salpimentar.
2. Rellenar las pechugas con el relleno, enrollar y atar con hilo de cocción, para que no se abran. En una sartén con un poco de aceite marcar las pechugas y terminar de cocer en el horno, unos 15 minutos.
3. PARA LA SALSA:
   Hacer un caramelo con el azúcar y el agua, cuando este en su punto añadirle el zumo de limón y el jugo de pintada. (Ligar si le hace falta). Cocer la pasta y saltear con la juliana de verduras.
4. Cortar la pechuga en forma de medallones. Montar el plato con la pasta y disponer los medallones en abanico y por último salsear.

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