Home » Food » Joan Gomez’ “Canalons” with black truffle and pan fried foie gras

Joan Gomez’ “Canalons” with black truffle and pan fried foie gras

SERVES 4Canalones

For the canalons

  • 1 whole chicken
  • 500 gms beef topside
  • 200 gms foie gras
  • 400 gms white bread
  • 1 ltr of milk
  • 2 onions
  • 2 cloves of garlic
  • 200 gms butter

For the stock

  • 100 gms celey
  • 2 parsnips
  • 2 turnips
  • Junipers
  • Cloves

For the truffle sauce

  • 20 gms Melanosporum fresh truffle
  • 100 gms butter
  • 1ltr whipping cream
  • 100 gms echalottes

For the béchamel

  • 1l milk
  • 80gms flour
  • 80 gms butter
  • 16 pcs of canaloni pasta
  • 100 gms aged manchego cheese
  • 200 gms foie gras
  • 40 gms black truffle melanosporum


For the canalons:
Debone the chicken and elaborate a stock with the herbs and vegetables, boiling first the bones and adding slowly the vegetables, leave it to boil for 2 hours, strain and reserve.

In a pot melt the butter and roast the chicken, roughly cut it and the beef topside, add the foie gras, then the bread and the milk and half of the stock, blend and reserve

For the truffle sauce:
Melt the butter and poach the echalottes minced, add the rest of the stock reduced to half, add the cream reduced to half and finally add the truffle and infuse for an hour. Reserve

For the béchamel sauce:
Melt the butter, add the flour and slowly mix the milk removing continuously to avoid any lumps. Reserve.

Finishing and plating:
Boil the pasta in a large pot with salted water and reserve. Stuff the pasta with the base of canalon and roll it giving the shape of a cylinder. Top with béchamel sauce and the aged manchego cheese, baked in the oven for 15 min.

Heat the truffle sauce and place on the plate, allocate the canalons. Cut the foie gras and lightly panfry, place it on top and finish with slices of fresh black truffle.

Leave a Reply

Your email address will not be published. Required fields are marked *