The Open Ravioli Lobster and Truffle Tuber Magnatum Pico
A market for one person:
• 10 g garlic,
• 25 g butter,
• 10 grams of raw carrot,
• 10 g celery,
• 10 ml brandy
• 10 grams of duck foie gras,
• 125 g lobster,
• 7.5 ml of olive oil extra virgin
• 60 g of dough ravioli,
• 10 g of parsley,
• 10 g leek,
• 25g baby spinach,
• 20 grams of peeled tomatoes, canned
• 10 g of tuber brochii,
• 250 ml white wine country.
Truffle Variety: truffle Tuber Magnatum Pico
Wine suggestion: champagne
P R O G R E S S I O N
Your vegetables, you’ll sizes into fine julienne you do braise in butter. Besides, you Frying pans spinach in butter, not without having hulled. And you leave to cool.
You cook your lobster broth and thou peeled: you book carcasses for making the sauce.
For the sauce, you’re back to the oil carcasses: we must color them. Then you paste on parsley and you deglazed with cognac. At this point, you put your tomato, you seasoned and you paste on a little ground pepper, wine and water. You let cook for half an hour and then you all mixes. You give cooking to reduce a few minutes and you pass through a sieve. So you check that the connection is good and you rectified the seasoning.
You take your dough ravioli and thou removals of spinach, julienne, lobster medallion and foie gras chip. You close your ravioli and you cut to the punch.
You put to cook the ravioli in boiling salted water and when it’s done, you willing them to drain on a cloth. You present each ravioli on a plate and you sauce cloths, as it should. Thou complete your preparation for your truffles in slices, pepper and olive oil.