A Foie Gras and Truffle Indulgence for Two

Share a bottle of Côte de Nuits with your Valentine. A lovely rack of lamb with lush potatoes would do it justice. Or consider denting the budget a bit more with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of these wines. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce. Both the foie gras and truffle can be found at a fancy food shop or online. And beyond Valentine’s Day, the recipe makes a fine special-occasion first course or midcourse to serve four pampered guests.