Nothing will make an impression like making ravioli from scratch. Try preparing this one of the best healthy recipes for two in under an hour. It will look and taste like you worked all day. Goose liver, which means "fat liver” is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe with other healthy meals. Goose liver is rich, buttery, delicate and a popular well-known delicacy in French cuisine.
Ingredients:
Ravioli:
1 lb. ravioli dough
3 1/3 lbs. cepe (cep, Bolete, Borowik, Steinpilze, Stensopp, or Polish) mushrooms
1/2 lb. onions
1/3 lbs. foie gras
3 1/2 oz. truffles
Alba cream sauce:
2 pints cream
3 1/2 oz. alba truffle cream (a mixture of truffles and cepe mushrooms)
salt, pepper, olive oil
2.2 lbs. asparagus
Directions:
1. Clean and prepare cepe mushrooms. Cut them into thin slices.
2. Clean and cut the asparagus, reserving the top inch for the decoration. Cook the cepe mushrooms in a pan with the remaining asparagus.
3. Peel and mince onions, then brown. Place cepe mushrooms in a pan.
4. Cut foie gras into ten pieces. Ravioli preparation: Spread the dough as thin as possible. Cut round pieces of about 4 inches each. Place a tablespoon of the cepe mushroom, onion, asparagus mixture on each piece. Place a piece of foie gras (previously seasoned) on top of this.
5. Use a small paintbrush to cover the edge of each piece with egg yolk. Fold the dough, forming a half moon. Alba sauce: Place the alba cream in a sauce pan. Add cream. Boil and reduce for about 5 minutes.
6. Season. When ready to serve, cook the ravioli for about 7 minutes in salty, boiling water. Drain and place on the serving dish. Pour ½ cup of sauce over the ravioli. Use a peppermill to grate the truffles and sprinkle them over the ravioli.
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