Raviole de Foie Gras

Recipe

I always love pasta dishes.  There are so many types to choose from and the sauces are endless.  You can even have it hot or cold.  I’ve never seen a food this versatile!  I saw this recipe from Alexander Campion’s culinary mystery, Killer Critique.  In fact, I was invited on the back flap of the novel to visit his website (http://www.alexandercampion.com/index.html) for delicious recipes and this is where I got the one you see here.  Be ready to have your own pasta press.  This is a recipe that calls on you to prepare the meal from scratch—even the chicken stock.

Raviole de Foie Gras

You will need (for the ravioli):
-flour
-1 egg
-salt

You will need (for the stuffing):
-a small slice of lobe of foie gras
-2 thin shavings of truffle or tablespoonful of broken truffle pieces
-1 pint chicken stock
-salt and pepper

Make a small pile of the flour on the workspace and form a well in the middle.  Add a pinch of salt.

Break the egg into the depression and begin to work it in the flour at the edge of the depression with the tines of a fork.  Keep drawing in flower from the edge and incorporating it into the mixture.  Eventually the mixture will become thick enough to be picked up with the fingers.  Keep adding flour until it becomes the consistency of dough.

Knead the dough on top of a thin layer of flour, folding it once over and pressing it down. Every time you fold it over, rotate it ninety degrees.  Knead for at least ten minutes.  The dough will now be tight and elastic with a shiny surface.

Put it in a bowl, cover it with a damp cloth and let it rest for at least an hour.

Cut the ball of dough into four equal sections.

Fold each section in half and run it through a hand-cranked pasta press at the widest aperture.  Repeat three times.

Run the strips of pasta through the press, progressively decreasing the thickness one notch at each run until the final thickness is reached.

Put the strips of pasta on a rack—the back of a chair will do fine—to let it dry.

Quickly grill the slice of foie gras on a hot skillet for a minute on each side.  Be careful here.  More than a minute and the foie gras will start to melt and gradually disappear.

Cut the foie gras into triangles with sides of about one inch.

Place these, widely spaced, on a ribbon of pasta laid out on the floured counter and cover with a small piece of the shaved truffle or a few of the broken truffle crumbs.

Put another ribbon on top and cut out triangle about three inches on each side.  Seal by pressing down gently.

Bring the broth to a simmer and then turn the heat down until it just simmers.  Cook the ravioles for eight to ten minutes.

Serve two or three ravioles per person in a soup dish with an inch or so of broth.

According to the chef, this is one of those times that it will be well worth making chicken stock and not using chemically preserved industrial products.  The chemically enhanced taste of commercial stock will overpower the delicate raviole.

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