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How To make Ravioli with Sweetbreads I (Filling)
2 ea Sweetbreads, veal, (@ 12 oz)
membrane and connective :
tissue removed 4 oz Veal, shoulder
1/2 sm Onion, halved
2 md Shallots, coarsely chopped
2 ea Garlic, cloves
1/2 ts Thyme, fresh OR
1/4 ts Thyme, dried
1 sm Bay leaf
2 tb Cognac
Salt (to taste) Pepper (to taste) For Filling: ============ Preheat your oven to 400 F. In meat grinder or processor, coarsely grind 4 ounces of sweetbreads, the veal shoulder, onion, shallots, garlic, 1/2 teaspoon of thyme, the small bay leaf, Cognac, and salt and pepper. Transfer mixture to shallow baking dish and bake until firm, about 20 minutes. Cool. Set aside until ready to use. Go on to the next recipe and prepare the Pasta. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York
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Royal Dinner - An Italian Dinner | Episode #4
During the Renaissance, Europe shows a real interest for the Italian gastronomy. Tastes change, new products are adopted. Let’s discover our Italian roots!
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INGREDIENTS FOR 6 PERSONS
Raviole red kuri squash with white truffle flavor
For the dough
150gr flour
75 cl milk
1gr salt
1 yolk
3 bit of tarragon
3 bit of chervil
For the purée
1kg red kuri squash
200gr onions
300gr leeks
1 l poultry broth
300gr cooked chestnuts
100gr white truffle cream
200gr butter
For the broth
1 juice of a green lemon
2 fillets of white truffle oil
Salt, pepper, nutmeg
For the decorating
Some mesclun leaves
Flowers
Strip of white truffle
Herb
Brunoise of chestnut and red kuri squash
Stuffed veal
For the veal
6 small veal scallops (150gr each)
2 dl veal juice
1,5 dl Olive oil
50 gr clarified butter
3 slices of Parma ham
6 thin slices of mozzarella
8 “poivrade” artichokes
300gr rocket
4 capers
16 fresh sage leaves
5 cl Marsala
5 gr coriander
1 dl white wine
1 dl poultry broth
1 onion
20gr candied lemon
Acacia honey
1 carrot
Salt, pepper
For the filling
150gr calves sweetbreads
50gr Parm ham
50gr carrots
50gr parmesan Reggiano
100gr butter
5 cl fresh cream
2 cl olive oil
For the stewed onions
30gr thick fresh cream
100gr white onions
Olive oil
Salt
For the decorating
Some mesclun leaves
Flowers
Strip of white truffle
Herb
Brunoise of chestnut and red kuri squash
Almond beignets with orange
For the beignet
87gr butter
300gr almond paste
2 ½ eggs
½ vanilla pod
10gr orange flower water
10gr Grand-Marnier
For the garnish
70gr pine nuts
50gr chopped candied orange
For the slices of dry orange
500gr sugar
100gr orange juice
100gr brown sugar syrup
For the finishing
10 oranges
50gr almond paste
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