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Discover the art of the cooking of the region of the hand of the best cooks
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::
RAVIOLIS DE PASTA FARCITS DE FETGE D'ÀNEC I BOLETS A LA TÒFONA
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BRIOX AMB XOCOLATA I COMPOTA DE TOMÀQUET
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| RAVIOLIS DE PASTA FARCITS DE FETGE D'ÀNEC I BOLETS A LA TÒFONA
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Ingredients:
Duck liver
Truffle
Salt, black pepper
1 spring onion
Sherry
Meat stock
Butter
2 cherry tomatoes
1 leaf of rosemary
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Elaboration:
Ravioli:
For the ravioli stuffing, sauté the mushrooms (cleaned and sliced). Also sauté the duck liver, chopped into small cubes, over a high heat for two minutes, drain and add to the mushrooms with a spoonful of truffle sauce, check the seasoning Spread the "Wuantan" pasta over a table, paint the ends with egg, place the filling inside, wrap them up, cut them and finally freeze them until it is time to use them. Boil for two minutes in salted water, drain them and they are ready to eat.
Truffle sauce:
Mixed together finely cut spring onion, the little bits of the truffle, the truffle chopped into fine strips, a reduction of its juice, a reduction of sherry and a reduction of meat stock. To finish off, add two pats of butter to make the sauce milder.
Decoration:
Two deep-fried cherry tomatoes. 1 leaf of rosemary. Three truffle leaves on top of three ravioli sprinkled with Maldon salt and with the sauce underneath.
Presentation:
Put on a hot plate and serve immediately.
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