If there’s one time in the year when you can ignore the bathroom scale, it’s Christmas Eve. So much the better, because your grandmother, she never gave in to the sirens of light meals and the Mediterranean diet. For her, and for you, chef Piotr Kubicki has imagined a recipe that fully assumes its greed, without gagging: foie gras ravioli presented in a very easy to digest poultry consume.
The young man worked in several gastronomic establishments (Bramley Lodge in Ireland) and starred establishments (the three-star Norwegian Maaemo, in Oslo) before managing the Parisian stoves of Brasserie Rosie, where he shakes up the codes of bourgeois cuisine. It relies on its Polish origins to offer a high-end version of pierogis, these ravioli generally stuffed with potatoes, cottage cheese, meat, cabbage and mushrooms.
For 6 persons
Preparation time: 1 hour 30 minutes (ideally make the broth the day before)
Dough :
- 300 gr of flour
- 1 fresh egg
- a pinch of salt
- 125 ml hot water
Pass the flour through the Chinese. Add the whole egg, start mixing, then add the salt and gradually incorporate the water. Knead to obtain a homogeneous and slightly elastic dough.
With a rolling pin, obtain a thickness of 2 to 3 mm and cut with a knife or a cookie cutter circles 5 cm in diameter which will be the ravioli to be stuffed.
The joke :
- 150 gr of semi-cooked foie gras
- 250 gr of button mushrooms to fry with salt, pepper and parsley, and cut into small pieces
- 60 gr of baby spinach
In each raviole, put a small piece of semi-cooked foie gras, Paris mushrooms previously browned, a dash of spinach leaves. Close the ravioli by hand (with the tip of the thumb and the tip of the index finger), joining the edges with the stuffing in the center, giving them a half-moon shape.
Consumed:
Make a broth in a pot with a chicken carcass, and, according to your tastes, pieces of carrots, onions, celery, leeks, thyme, rosemary. Season with salt and pepper.
Leave the broth to simmer for 6 hours, then strain it through a strainer. In a saucepan, reduce it by adding 3 egg whites. Mix with a whisk to prevent lumps of cooked egg white from forming. Once the consommé is reduced and slightly thick, strain it through a Chinese filter twice.
Cooking and preparation:
Blanch the ravioli in lightly salted and boiling water for 3 minutes. Snack the ravioli for 2 minutes on each side. In a deep plate, serve 3 ravioli per guest with two ladles of consomme and some fresh herbs.