Egg yolk in raviolo and Precious Black Truffle
Egg yolk raviolo and Precious Black Truffle
Appetizer
Italian
An extraordinary appetizer, a small taste that explodes in your mouth. Egg yolk ravioli and Fine Black Truffle: the preparation alone is stunning, it's wonderful, truly...
Egg yolk raviolo and Precious Black Truffle
Egg yolk raviolo and Fine Black Truffle, a delicious appetizer with a soft, instantly captivating heart!
Porzioni:
1
Ingredienti
150g 00 flour (for the dough)
50g durum wheat semolina flour (for the dough)
1 tablespoon of extra virgin olive oil (for the dough)
3 egg yolks (for the pasta dough)
1 pinch of salt and black pepper (for the pastry)
100g truffle-flavored robiola cheese (for the filling)
2 quails (for the stuffing)
1 boiled carrot (for the filling)
Extra virgin olive oil as needed
1 carrot, 1 shallot, 1l chicken broth, carcasses of two quails (for the stock)
10 quail egg yolks
Precious Black Truffle to taste
Istruzioni
1
Filling: Debone the two quails to obtain four breasts and four thighs. Heat a drizzle of oil in a pan and brown the quails for about 3-4 minutes per side, then blend with the robiola cheese, boiled carrot, and a tablespoon of oil. Season with salt and pepper.
2
Quail stock: Brown the quail carcasses without fat until well golden. Separately, sauté roughly chopped carrots and shallots and add them to the quail. Cover with cold chicken broth and cook for 2 hours over low heat. Strain the broth and return to the heat until reduced by ⅛. Finish the sauce with a knob of butter.
3
Ravioli: Roll out the pasta very thinly and cut into circles. Pipe the filling into a circle, place a quail egg yolk in the center, cover with another pasta disc, and seal the edges well.
4
Cook the ravioli in boiling water for 2 minutes. Plate with the quail jus and shaved and grated Black Truffle.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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