the market
\nA market for one person:
\n\u2022 10 g garlic,
\n\u2022 25 g butter,
\n\u2022 10 grams of raw carrot,
\n\u2022 10 g celery,
\n\u2022 10 ml brandy
\n\u2022 10 grams of duck foie gras,
\n\u2022 125 g lobster,
\n\u2022 7.5 ml of olive oil extra virgin
\n\u2022 60 g of dough ravioli,
\n\u2022 10 g of parsley,
\n\u2022 10 g leek,
\n\u2022 25g baby spinach,
\n\u2022 20 grams of peeled tomatoes, canned
\n\u2022 10 g of tuber brochii,
\n\u2022 250 ml white wine country.<\/p>\n
Truffle Variety: truffle Tuber Magnatum Pico
\nWine suggestion: champagne<\/p>\n
P R O G R E S S I O N
\nYour 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.<\/p>\n
You cook your lobster broth and thou peeled: you book carcasses for making the sauce.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
The Open Ravioli Lobster and Truffle Tuber Magnatum Pico the market A market for one person: \u2022 10 g garlic, \u2022 25 g butter, \u2022..<\/p>\n","protected":false},"author":1,"featured_media":2758,"parent":2220,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"blog\/page-templates\/full-width.php","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Chez Bruno - Our recipes - The Open Ravioli Lobster and Truffle","_seopress_titles_desc":"The Open Ravioli Lobster and Truffle Tuber Magnatum Pico","_seopress_robots_index":"","footnotes":""},"class_list":["post-2233","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/comments?post=2233"}],"version-history":[{"count":2,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2233\/revisions"}],"predecessor-version":[{"id":4583,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2233\/revisions\/4583"}],"up":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/pages\/2220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/media\/2758"}],"wp:attachment":[{"href":"https:\/\/www.restaurantbruno.com\/en\/wp-json\/wp\/v2\/media?parent=2233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}