Buttermilk Gnocchi with Sautéed Cockscombs, Kidneys, Crayfish and Black Truffle
- 8 3/4 ounces ricotta cheese (250 g)
- 1 ounce flour (25 g)
- 1 whole egg
- 3 1/2 tablespoons olive oil (5 cl)
- chervil leaves
- 3/4 ounce grated parmesan (20 g)
Cockscomb and Kidney Ragout
Step 1: Gnocchi
Place the ricotta, the flour, the egg, and the olive oil into a bowl. Season and blend to obtain a smooth dough.
Heat salted water in a large saucepan. With two spoons, shape quenelles, then poach in simmering water. Once cooked, the gnocchi will rise to the surface.
Cool immediately in ice water before setting aside on a greased plate.
Step 2: Cockscomb and Kidney Ragout
Place the cockscombs in a pan of cold water, bring to a boil, and cool on ice. Do likewise with the kidneys, then trim each end, remove the cartilage, and halve as needed, depending on their thickness.
Simmer the cockscombs for approximately 2 hours in a mixture made up of 1 cup (25 cl) of light chicken stock and 1 cup (25 cl) of calf’s foot jelly.
When cooked, the cockscombs should be tender and the juice syrupy and thick like a jelly.
Trim and poach the kidneys in a mixture made up of 1 cup (25 cl) of light chicken stock and 1 cup (25 cl) of calf’s foot jelly. Reduce the liquid to half before cooking, as the cooking time for the kidneys is only 30 minutes. When cooked, the kidneys should be tender and the juice syrupy and thick like a jelly.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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