Foie gras ravioli, porcini mushroom cream, crispy & crunchy chestnutsSavoury recipe
PORCINI MUSHROOM CREAM
- White onion - 120 g
- Porcini mushrooms - 900 g
- Chicken broth - 800 g
- Whipped cream - 50 g
- Salt and pepper - As required
- Olive oil - As required
Peel and chop the white onions.
Clean, wash and then cut the Porcini mushrooms, into large pieces.
Sweat the onions, add the mushrooms and cook on low heat until it has a puree consistency. Pour in the chicken broth and cook for 30 minutes, filter through a sieve. Season then add whipped cream before serving.
- Flour T45 - 500 g
- Egg yolk - 260 g
- Egg - 50 g
Knead the dough until smooth.
Cover in plastic wrap and set aside.
Let sit overnight at +3°C. Using a rolling-pin, spread out the ravioli dough as thin as possible then cut into small squares of 3.5 cm on each side.
FOIE GRAS RAVIOLI
- Ravioli dough - As required
- foie gras - As required
Lay a small square of half-cooked Foie Gras, 1.5cm on each side.
Wet the sides using a brush dipped in water.
Cover with the other small dough-square and carefully pinch down the sides all around.
Bring the chicken broth to a slow boil and poach the raviolis for more or less 45 seconds then gently strain and place on an oiled plate. Film wraps and set aside.
In a small cup, pour in the boiling crème de Porcini and on top, place a small warm Foie Gras ravioli lightly dipped in a little reduced duck sauce seasoned with Balsamic vinegar then sprinkle over some chestnut shavings which you’ll have made by having them defrost and then grate finely. Serve immediately.
This creation may be accompanied by a small bread sticks on which you’ll have place a bite of Foie Gras sprinkled with chestnut bits (the chestnut bits left over after having made the strips). Make sure the cup is warm, the bread stick crunchy and the Foie Gras fresh so as to have different textures and temperature in the mouth when tasting.