Warm Leeks Vinaigrette with Daube-Stuffed Cannelloni
- 20 young (or pencil) leeks
- 1 quart pot au feu stock (1 l)
- 3 1/2 tablespoons extra-virgin olive oil (5 cl)
- 1/3 ounce butter (10 g)
- 10 1/2 ounces ravioli dough (300 g)
- 14 ounces beef daube, without vegetables (400 g)
- 1 1/4 cups daube sauce (30 cl)
- 1 3/4 ounces grated Parmigiano Reggiano (50 g)
- 4 teaspoons cooking olive oil (2 cl)
- balsamic vinegar
- sherry vinegar
- coarse gray sea salt
Step 1: Leeks
Cut the roots from the leeks at the base, and cut the ends of the leaves slightly so that they are all the same length. Wash the leeks, drain, and pat dry with a dishtowel. Tie into 2 bunches of 10 leeks each.
Bring 3 1/3 cups (80 cl) of pot au feu stock to a boil, season slightly with coarse gray sea salt, and plunge the leeks into the stock. Lower the heat, and cook for 10 minutes, maintaining a simmer to avoid overcooking the leeks and keeping the stock from having too strong a flavor.
Remove the leeks with a slotted spoon, place on a stainless steel perforated sheet pan, and untie. Fold to the same length as the cannelloni, and place side by side in a sauté pan.
Add 1/2 cup (10 cl) of the stock, some cooking olive oil, butter, and a bit of salt. Put onto the heat and cook, tossing constantly.
Step 2: Assembling the Cannelloni
Reduce 1/2 cup (10 cl) of daube sauce in a sauté pan.
Shred the daube beef directly into the sauté pan. Coat with the reduced sauce, check the seasoning, and bring to the desired consistency. Chill immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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