Ravioli With Foie Gras And Truffles Recipes

RAVIOLI WITH FOIE GRAS AND TRUFFLES

Steps:

• Cut the foie gras into slices about half an inch thick or slightly larger. Cut the slices into half-inch or slightly larger cubes. Dip one side of each cube into the chopped truffles and set aside.
• Use the won-ton skins to make ravioli. Begin by laying the skins on a flat surface and, using a pastry brush, brush around the inside perimeter of each skin with water, making a 1-inch brushed margin. Place one piece of foie gras in the center of each won-ton skin. Fold over one corner of the won ton to meet its opposite corner, and enclose the foie gras. Press all around with the fingers to seal. Use a biscuit cutter to press around the filled won-ton skin to make a neat moon shape.
• Bring the broth to a simmer in a saucepan, and add the ravioli. When the liquid returns to a simmer, let the ravioli cook 1 minute. Remove the ravioli carefully with a slotted spoon. Put 5 ravioli in each of 4 heated soup plates. Spoon equal amounts of the broth over each serving, and sprinkle each serving with an equal amount of the shaved truffle. Serve immediately.

BLACK TRUFFLE OF FOIE GRAS

Steps:

• Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
• Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
• To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.
• Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator.
• Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm.
• To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread.

FOIE GRAS AND TRUFFLE RAVIOLI WITH PARMESAN

Steps:

• 1/ Pour la pâte :nnntMixer le tout au robot.ntRéserver au frais dans un sac en plastique.ntAplatir avec la machine à pâtes fraîches au laminoir (épaisseur 1mm).ntCouper des carrés de 10cm de côté et réservernnn2/ Pour la sauce :nnntDans un 1er temps, faire cuire les truffes hachées au beurre.ntAjouter la crème et faire cuire pendant 2 minutes.ntHors du feu, incorporer le beurre et l'huile d'olive au mixer, puis réserver.nnn3/ Pour faire les raviolis :nnntPrendre un carré de pâte, avec un pinceau, le badigeonner d'œuf battu.ntAu centre, mettre 1 lamelle de truffe, 10gr d'épinard cuit, puis un morceau de foie gras de canard (10gr).ntRecouvrir d'un 2ème carré de pâte.ntBien fermer et découper avec un emporte-pièce rond de 7cm de diamètre.nnn4/ La cuisson des raviolis :nnntFaire bouillir de l'eau salée.ntVersez les raviolis dans l'eau et porter à ébullition.ntFaire cuire pendant 2min à petit frémissement.ntEnlever les raviolis avec une écumoire et les disposer sur un linge propre pour bien les égouttennnDressage :nnntDresser les raviolis dans une assiette creuse, saucer, parsemer de copeaux de parmesan et de la julienne de truffe (bâtonnets en petites allumettes)ntArroser d'un filet d'huile d'olive.nnnAstuces du chef :nnntPour faire de beaux copeaux de parmesan, prendre un économe.nnn nnDécouvrez la recette en vidéo, une recette du chef Philippe Da Silva pour Lecoq en tournée : nnn

PASTA WITH FOIE GRAS AND TRUFFLES

Steps:

• Reserve 1 ounce of the foie gras and slice it in half. Dice the rest and place in a bowl. Gradually add wine and use a small whisk or fork to blend foie gras and wine together until smooth. Set aside. Heat fat in a 12-inch skillet. Add shallots and sauté on medium until soft and barely tinged with brown. Add stock and cook until stock is reduced by half.
• Remove from heat. Stir in foie gras mixture. Heat gently for a couple of minutes, not more than a very low simmer. Season with salt and pepper. Add thyme and truffle juice. Remove from heat and cover to keep warm.
• Bring a pot of salted water to a boil, add pasta and cook until al dente, about 5 minutes. Drain well. Transfer pasta to skillet. Place over low heat. Add truffles. Using tongs, turn pasta to reheat and coat with sauce. Check seasoning. Divide into two warm soup plates and serve, with a piece of the reserved foie gras on top of each portion.