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Cooking Recipe Video : As a raviole of ceps and foie gras and asparagus

 


    Restaurant: Chez Bruno
Phone:
 +33 4 93 85 93 93
Website:
 www.restaurantbruno.com
Address:
 N/A
"When talking about Provence, images from ochre-colored facades, singing grasshoppers and ...
As a raviole of ceps and foie gras and asparagus
Recipe Description:
Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in the frying pan, with the remaining of the asparagus. Peel the onions, shred them, make them then compoter until obtaining of a brunette coloration. Fry the ceps. Cut the foie gras in ten pieces. Installation of the raviole: Spread the dough as finely as possible. Cut, with the help of a punch, of the circles of 10 cm of diameter. Arrange on every circle, a spoon to soup of the mixture ceps, let s anoint and asparagus. Put the piece of foie gras previously seasoned over. Draw the contour with a brush and the egg yolk. Fold the dough, in order to form a crescent moon. Sauce of alba: Put in a pan her cream-colored
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Servings:
 6 People
Cooking recipe time in minutes:
 60
Recommended wine with the dish:
 Corton Charlemagne
Difficulty level:
 Easy

As a raviole of ceps and foie gras and asparagus

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          Cooking Recipe Ingredients:
Raviole: • 500 g of dough to raviole • 1,5 kg of ceps • 200 g of onions • 150 g of foie gras • 100 g of truffles Sauce with cream of alba: • 1 l of cream cool liquid • 100 g of cream of truffles of alba (mixture of truffles and ceps) • salt, pepper, olive oil • 1 kg of asparagus
     Cooking recipe preparation instructions:
Prepare and clean the ceps, before carving them in small gills. Clean then cut the asparagus, while keeping the tips of a 2 cm length for the decoration. Brown the ceps in the frying pan, with the remaining of the asparagus. Peel the onions, shred them, make them then compoter until obtaining of a brunette coloration. Fry the ceps. Cut the foie gras in ten pieces. Installation of the raviole: Spread the dough as finely as possible. Cut, with the help of a punch, of the circles of 10 cm of diameter. Arrange on every circle, a spoon to soup of the mixture ceps, let s anoint and asparagus. Put the piece of foie gras previously seasoned over. Draw the contour with a brush and the egg yolk. Fold the dough, in order to form a crescent moon. Sauce of alba: Put in a pan her cream-colored
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