| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dujour05 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
t |
Chopped rosemary |
| 1 |
t |
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
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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