Foie Gras Ravioli with Tartufi di Alba
- 1 1/2 ounces white Alba truffle (45 g)
- 9 ounces ravioli dough (250 g)
- 20 cubes preserved duck foie gras, 1/4 ounce (7 g) each
Step 1: Truffle
Brush the truffle under running water, making sure it is totally clean, then dry.
Step 2: Chicken Consommé
Chop the giblets and trimmings into even pieces, blanch in boiling salted water, drain in a colander, and rinse under running water.
Begin cooking in a stockpot with the light chicken stock. Bring to a boil over a low heat, skim off the impurities, and add the whole vegetables, the chicken bouillon, the bouquet garni, and the white pepper.
Continue skimming the consommé, cover with cheesecloth, and continue cooking over a very low heat for 5 hours. Check the seasoning, and skim all of the fat from the consommé so it ends up perfectly clear. Filter through a dishcloth, and cool quickly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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