- Potato Mix for Raviolo Filling
- Ratte Potatoes (peeled)
- 100g Jerusalem Artichokes (peeled)
- 5g Truffle Oil
- 8g Grated Truffle
- 10g Butter
- Cream to consistency (infused with garlic)
- 4x Free Range Egg Yolk
- Onions Cooked in White Beer
- 8 Silverskin Onions (boiled, halved and separated onto shells)
- 1 Bottle of Hoegarden
- 25ml Cider Vinegar
- 10g Honey
- 1 Sprig of Rosemary and Thyme
- For the Vacherin
- 50g of Vacherin (no rind, rolled into a sausage shape and frozen)
- Rosemary Brown Butter
- 60g Diced Butter
- 1tspn Finely Chopped Rosemary
- Sea Salt
- To Finish
- 100ml of Roast Chicken Juices
- 1 Large Biancetti Truffle
- Wood Sorrel
- Fried Shallots
Raviolo of Potato and Egg Yolk with Onion Cooked in White Beer, Grated Vacherin and Biancetto Truffle
Brett Graham
18th January 2011
Raviolo of Potato and Egg Yolk with Onion Cooked in White Beer, Grated Vacherin and Biancetto Truffle
Raviolo of Potato and Egg Yolk with Onion Cooked in White Beer, Grated Vacherin and Biancetto Truffle by Brett Graham from The Ledbury
Ingredients
Method
Potato Mix for Raviolo Filling
Ratte Potatoes (peeled)
100g Jerusalem Artichokes (peeled)
5g Truffle Oil
8g Grated Truffle
10g Butter
Cream to consistency (infused with garlic)
4x Free Range Egg Yolk
Onions Cooked in White Beer
8 Silverskin Onions (boiled, halved and separated onto shells)
1 Bottle of Hoegarden
25ml Cider Vinegar
10g Honey
1 Sprig of Rosemary and Thyme
For the Vacherin
50g of Vacherin (no rind, rolled into a sausage shape and frozen)
Rosemary Brown Butter
60g Diced Butter
1tspn Finely Chopped Rosemary
Sea Salt
To Finish
100ml of Roast Chicken Juices
1 Large Biancetti Truffle
Wood Sorrel
Fried Shallots
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