Penne with Foie Gras and Mascarpone Cheese

Name: Penne with Foie Gras and Mascarpone Cheese
Yield: 4
Ingredients: Penne pasta; One package of penne pasta; One tablespoon of finely chopped ginger; Half a cup of soy sauce; Two tablespoons of balsamic vinegar; One tablespoon of confectioner's sugar; One tablespoon of toasted sesame oil; Optional: one red finger-sized pepper, seedless and finely chopped; One tablespoon of toasted sesame oil for brushing; For the foie gras; Sixty grams of foie gras, cut into 1-centimeter cubes; Olive oil; Salt and black pepper to taste; For the mascarpone sauce; Three hundred grams of mascarpone cheese; Salt and black pepper to taste; Fifty milliliters of Muscat de Frontignan or Holy Wine; Drops of soy sauce for garnish

1
Penne pasta
2
One package of penne pasta
3
One tablespoon of finely chopped ginger
4
Half a cup of soy sauce
5
Two tablespoons of balsamic vinegar
6
One tablespoon of confectioner's sugar
7
One tablespoon of toasted sesame oil
8
Optional: one red finger-sized pepper, seedless and finely chopped
9
One tablespoon of toasted sesame oil for brushing
10
For the foie gras
11
Sixty grams of foie gras, cut into 1-centimeter cubes
12
Olive oil
13
Salt and black pepper to taste
14
For the mascarpone sauce
15
Three hundred grams of mascarpone cheese
16
Salt and black pepper to taste
17
Fifty milliliters of Muscat de Frontignan or Holy Wine
18
Drops of soy sauce for garnish

Ingredients

1
Penne pasta
2
One package of penne pasta
3
One tablespoon of finely chopped ginger
4
Half a cup of soy sauce
5
Two tablespoons of balsamic vinegar
6
One tablespoon of confectioner's sugar
7
One tablespoon of toasted sesame oil
8
Optional: one red finger-sized pepper, seedless and finely chopped
9
One tablespoon of toasted sesame oil for brushing
10
For the foie gras
11
Sixty grams of foie gras, cut into 1-centimeter cubes
12
Olive oil
13
Salt and black pepper to taste
14
For the mascarpone sauce
15
Three hundred grams of mascarpone cheese
16
Salt and black pepper to taste
17
Fifty milliliters of Muscat de Frontignan or Holy Wine
18
Drops of soy sauce for garnish

Directions

1
Penne pasta
2
Cook the penne pasta according to package instructions
3
Drain and set aside
4
Mix all seasoning ingredients and add to the cooked pasta
5
Arrange in 10-centimeter rings, press firmly, and refrigerate
6
For the foie gras
7
Season the foie gras with salt and pepper, then sauté it in a little olive oil just before serving
8
For the mascarpone sauce
9
Mix all ingredients together and reduce over moderate heat to one-third of the original volume.