Warm bon-bons of foie gras à la Basque
Basque red peppers add an exciting twist to this foie gras and pastry canapé recipe from Pascal Aussignac. Serve this classical concoctionat any party.
Ingredients
- 1 lobe of foie gras
- fleur de sel
- pepper
- 250g of unsalted butter
- 1 pack of filo pastry sheets
- 220g of piquillo peppers
Method
1
To prepare the foie gras, dice into small cubes and remove any veins. Season with salt and pepper and place in the freezer for 30 minutes. Then, use a warm knife to cut the foie gras
- 1 lobe of foie gras
- fleur de sel
- pepper
2
Preheat the oven to 240°C/gas mark 8
3
To clarify the butter, melt in a saucepan then allow the liquid to stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids
- 250g of unsalted butter
4
Cut the filo pastry into 10cm squares and brush with the clarified butter
5
Dice the piquillo peppers, then wash and pat dry
- 220g of piquillo peppers
6
Place pieces of piquillo pepper on a square of filo pastry and add a cube of seasoned foie gras to each. Roll the square up and twist at each end. Repeat for all the pastry squares and bake for a maximum of 5 minutes. Serve immediately
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Warm bon-bons of foie gras à la Basque
