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Ravioles aux truffes avec escalope de foie gras, petites girolles et sa crème volaille au cognac

February 12, 2012

The plan was to make my own truffle ravioli, but after a very late lunch in Cannes that didn’t end until 18.00, I went to my favorite italian shop in Antibes instead and bought them already made.

I’m addicted to truffle, and together with the foie gras, chanterelles and a cognac and chicken infused cream it’s truly extraordinary! For all you on diet, this dish is not really recommended, but for all gastronomes who truly loves “la bonne chère”, this is for you:

For about 4 persons:

*A handful of truffle stuffed raviolis per person

*4 foie gras steaks (about 200 g per persons. This may seem as quite a lot, but the steak reduces when you pan fry them)

For the crème volaille au cognac:

*Fresh girolles/chanterelles

*Salted butter

*3 dl of cream

*1 small garlic clove

*Chicken stock

*White truffle oil

*A touch of good quality cognac

*Sea salt and crushed black pepper

This is how you do it:

Start with your chicken crème by frying your girolles in a a dry pan. When all the water has evaporated, add some finely chopped garlic and  butter and let it all brown. After it’s nice and brown add the cream and the chicken stock and let it simmer for about 10 minutes. Add salt and pepper, white truffle oil and a hint of cognac.

Turn down the heat for your crème and start cook your raviolis in salted water. When the pasta is fresh they just need to simmer for a few minutes. You’ll know that they are ready when they float up to the surface.

Start preparing the foie gras by putting a generous amount of salt and pepper around the steaks. Sear them in a pan with some olive oil for about 1 min on each side.

Plate up the raviolis with the foie gras and drizzle the crème on top. I sprinkled some extra truffle oil, some rocket salad and piments d’Espelette just before serving to give the dish some heat.

Bon Appètit!

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