- 1 cardoon
- 3/4 ounce beef marrow (20 g)
- 1 quart pot au feu stock (1 l)
- 1 3/4 ounces grated Parmesan (50 g)
- 1 ounce butter (30 g)
- 3 1/2 tablespoons chicken jus (5 cl)
- 1 tablespoon truffle juice
Truffles and Marrow
- 2 teaspoons black truffle (120 g)
- 14 ounces beef marrow (400 g)
- 3 1/2 tablespoons truffle juice (5 cl)
- 3/4 ounce butter (20 g)
- fleur de sel
- coarsely ground pepper
- wine vinegar
Instructions
Step 1: Cardoons
Remove the outer branches of a nicely sized cardoon stalk, and peel the heart with a vegetable peeler, making sure to remove all the strings. Cut into 3 1/2 inch sections, and plunge into water acidified with ascorbic acid (1/2 teaspoon per quart (1 g per liter)) to prevent oxidation.
Cook the cardoons, seasoned with some fleur de sel, in a pressure cooker for 25-30 minutes.
When the cardoons are cooked, soften the marrow. Crush it with a fork along with the butter, and add the cardoons. Sweat without browning, and moisten with pot-au-feu stock, a little truffle juice, and cooking juices. Stew over a low heat, allowing it to soak up the cooking juices.
Remove the cardoons, then drain. Reserve the cooking juices.
Step 2: Truffles and Marrow
Poach the marrow in salted water with a touch of vinegar for 5 minutes. Quickly cool, then cut into 1/6 inch (4 mm) thick slices, and even out the edges with a 3/4 inch (2 cm) cutter. Allow 18 slices per person.
Cut the truffle into round slices, 1/20 inch (1 mm) inches thick, then even out the edges with a 3/4 inch (2 cm) cutter. Allow 18 slices per person.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
