Tortellini with Foie Gras Sauce
A mix between italian and french dish
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Comtesse du Barry
Comtesse du Barry proposes you to discover these delicious tortellini of the South West with a smooth and very greedy foie Gras sauce of Duck.
The pastas have a particular shape and are stuffed with ham and Parmesan cheese. The whole preparation is coated by a farmer foie gras sauce which is originate of the Southwest and with some Monbazillac.
For more greed, you can sprinkle these pastas of grated Parmesan cheese. You can taste this dish with a good red wine.
Remove the seal and warm it in a traditional oven or in a microwave for three minutes.
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