- 1 1/2 ounces Tartufi di Alba (45 g)
- 1 pound chestnut flour dough (500 g)
- 1 ounce brown butter (30 g)
- 1 1/4 cups chicken consommé (30 cl)
- fleur de sel
Stuffing
Sauce
Garnish
- 10 shelled chestnuts
- 1/2 sprig dried fennel
- 1/3 ounce bacon (10 g)
- 1/2 cup chicken consommé (10 cl)
- 1 tablespoon chicken jus (2 cl)
Instructions
Step 1: Cappelletti
Roll the dough through the pasta sheeter, lowering it one notch at a time to avoid damaging the texture of the dough. Gradually lower the setting to 0.5.
Cut the dough into circles using a round, 3 inch (8 cm) cutter.
Place small spoonfuls of the stuffing, prepared below, onto half of the circles, and cover with the other half of the circles. Seal the cappelletti, then cut with a fluted cutter, and fold with the fingertips to shape the cappelletti.
Step 2: Stuffing
Sear the porcini mushrooms in a saucepan, add the shallots, and stew.
Sauté the veal sweetbreads, and add to the saucepan along with the chestnuts and parsley. Stew over a low heat. Bind with veal jus and the diced foie gras, then cool over ice.
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
