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Ингредиенты
- 1/4 c. Extra virgin olive oil
- 1 tsp Minced rosemary
- 1 tsp Minced thyme
- 1 x Portobello mushroom
- 4 piece seared foie gras, (2 ounces each) Ravioli skins
- 1/2 c. Balsamic vinegar
- 1/4 c. Sugar
- 2 c. Veal stock Strawberries Salt and pepper to taste
Инструкции
- In a mixing bowl combine oil and herbs. Coat mushroom with herb mix and season with salt and pepper. Grill till cooked and slice. Place foie gras and mushroom slice in between 2 layers of pasta. Seal with egg wash and cook in boiling salted water. In a sauce pan add in 1/2 c. of balsamic vinegar, 1/4 c. red wine, 1/4 c. sugar. Reduce by 75 percent. Add in 2 c. of veal stock and reduce by half. When reduction is almost complete add in strawberries and season with salt and pepper.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 315g | |
| Calories 811 | |
| Calories from Fat 481 | 59% |
| Total Fat 54.42g | 68% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 558mg | 16% |
| Total Carbs 77.24g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 70.5g | 47% |
| Protein 2.81g | 4% |
