Pasta with Porcini and Boudin Blanc
Serves 4
Total time: 45 minutes plus the time to make the Boudin recipe
Ingredients
Pasta
6 porcini mushrooms, sliced
2 tbsp of butter, for frying mushrooms and spinach
8 oz of spinach leaves
1 pinch of sugar, for seasoning
1 pinch of nutmeg, grated
4 fresh pasta sheets, (10 x 6cm) (If you can't find fresh pasta sheets at your grocer, use Mueller's no boil lasagna noodles and cook in slowly rolling boiling water till tender).
salt
Porcini Puree'
8 oz of cep mushrooms, diced
2 tbsp of butter
1 shallot, peeled and chopped
1 tbsp of tomato purée
4 fl oz of Madeira
6 fl oz of double cream
Boudin Blanc
2 chicken breasts, diced
1/3 oz of foie gras
1/2 slice of white bread
2 tsp milk
1 egg
6 fl oz of cream
salt
sugar to taste
Directions
Pasta
Caramelize the sliced porcinis in a frying pan with some butter, when golden take them out.
Saute the spinach in little bit of butter, season with salt, sugar and nutmeg.
Cook the pasta sheets for 2 minutes in boiling water
Porcini Purée
Caramelize the diced porcini mushrooms in butter. Add the chopped shallot and when golden add the tomato purée.
Cool for 2 minutes and deglaze with Madeira and cream. Warm for 2 minutes at low heat. Pour the sauce into a blender and blend until smooth.
Boudin Blanc
Chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture.
If you want, you can press it through a sieve. Fold in the cream and season to taste.
To cook the boudin blanc, roll it in plasstic wrap into a sausage shape and cook in water for 20 minutes at 200⁰F. Let to cool down in the pan.
Serve
Put a sheet of pasta on a plate, add a few drop of the porcini purée and scatter with some cool spinach and caramelized mushrooms.
Divide the fresh boudin blanc into balls and steam for 4-5 minutes, then spoon on the pasta.
Hand blend the mushroom sauce to get some bubbles pour some bubbles over the boudin blanc and pasta.
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