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Culinary Confidential

TAIWAN FUN MAGAZINE > September 2008

Fettuccine with Goose Liver & Pepper Cream Sauce


Chef: John

The Chaine des Rotisseurs
The Chaine des Rotisseurs is a
gastronomic society that dates
back to 1248 at the royal court
of France. www.chaine.tw

Chaine Chef Special Pick of the Month-Fettuccine with Goose Liver & Pepper Cream Sauce

By Courtney Donovan Smith Translated by Ann Lee
Photos by Andy Lin

Ollie's Takeaway
(02) 2502-4808
64, SiPing St (fourth shop)
11 am-6 or 7 pm (till sold out)
Credit cards not accepted. No service charge

After studying and working in Vienna for 14 years, in 1995 chef and sommelier John Hung returned to Taipei to open Sowieso. A member of Chaine des Rotisseurs, John is well known in the wining and dining circuit and also teaches at a local university. Sowieso is a reasonably-priced, cozy and comfortable restaurant with a special collection of over 100 wines. Every month, Sowieso brings a wine maker in from abroad to meet with guests. Patrons are welcome to ask the staff to share their knowledge in picking the right wines for their meal. This month Chaine's chef of the month introduces us to his Fettuccine with Goose Liver & Pepper Cream Sauce (NT$420).

fettuccini (180 g), goose liver pate (60 g), chopped onion (1 tablespoon) , chopped garlic (1/2 piece), salt & pepper (1/2 teaspoon each), cream (50 ml), olive oil (10 ml), sliced coloured peppers (15 g), parsley (pinch)

Begin boiling pasta. In a separate pan, heat the olive oil. Then add onion and garlic. Add pate and mash it up, then add cream. Sprinkle salt and pepper in.

Add pasta directly to sauce and mix. At last minute mix in the coloured peppers to keep them fresh. Place onto plate and lightly sprinkle with parsley.

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