| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dujour05 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Chopped rosemary |
| 1 |
ts |
Chopped thyme |
| 1 |
|
Portobello mushroom |
| 4 |
|
Pieces seared foie gras; (2 ounces each) |
|
|
Ravioli skins |
| 1/2 |
c |
Balsamic vinegar |
| 1/4 |
c |
Sugar |
| 2 |
c |
Veal stock |
|
|
Strawberries |
|
|
Salt and pepper to taste |
INSTRUCTIONS
RAVIOLI
In a mixing bowl combine oil and herbs. Coat mushroom with herb mixture and
season with salt and pepper. Grill until cooked and slice. Place foie gras
and mushroom slice in between 2 layers of pasta. Seal with egg wash and
cook in boiling salted water. In a sauce pan add 1/2 cup of balsamic
vinegar, 1/4 cup red wine, 1/4 cup sugar. Reduce by 75 percent. Add 2 cups
of veal stock and reduce by half. When reduction is almost complete add
strawberries and season with salt and pepper.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9223 - DON YAMAUCHI
Converted by MM_Buster v2.0l.
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