By Chef David Coleman of Michael’s on Naples in Long Beach.
Foie Gras and rhubarb tortellini in duck consomme with micro celery and forest mushrooms. We may not enjoy foie gras much longer but this recipe is a great way to appreciate the exquisite fatted liver.
Savory rhubarb jam
2 lb rhubarb medium – diced, leaves removed and discard
1/2 C sugar
2 T white balsamic vinegar
In a hot pan large enough to hold the rhubarb no more than two layers thick (good surface area) distribute sugar evenly across pan. You do not need to add water. Allow sugar to melt but not burn. Cook about 2 minutes. Gently distribute rhubarb on top of sugar and add balsamic immediately after. Rhubarb will begin to release water. Allow to cook about 10-12 minutes or until water evaporates and rhubarb becomes thick. Remove and allow to cool.
Add equal parts jam and cured foie gras to tortellini (recipes follow).
Fresh pasta recipe for tortellini
(Yield 1 lb)
300 grams Caputo 00 flour
10 large egg yolks
Pinch of salt
In Kitchen Aid with dough hook add eggs and salt. Running mixer on medium speed slowly add flour reserving 20 grams for table. When flour is fully incorporated turn speed up slightly allow hook to knead dough about 5 minutes. Remove dough (should be in one ball sticky but not wet) dust with flour, wrap in plastic and refrigerate 1-2 hours.
Remove from refrigerator and rest another 30 minutes, until chill comes off.
Dusting table and pasta maker with excess flour. Roll out your sheets of pasta, adjusting the setting each time you pass through the machine, starting at 10 and ending on 0. This will give you your desired thickness to make your tortellinis.
Cured foie gras torchon
1000 grams of foie gras (about 1B grade lobe)
10 grams of kosher salt
2 grams of sugar
1 gram white pepper
2.5 grams pink salt
10 grams Sauternes
Foie Gras Rhubarb Tortellini Duck Consomme
Foie Gras Rhubarb Tortellini Duck Consomme taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
RHUBARB JAM
2 lb rhubarb medium – diced, leaves removed and discard
1/2 C sugar
2 T white balsamic vinegar
FRESH PASTA
300 grams Caputo 00 flour
10 large egg yolks
Pinch of salt
CURED FOIE GRAS TORCHON
1000 grams of foie gras (about 1B grade lobe)
10 grams of kosher salt
2 grams of sugar
1 gram white pepper
2.5 grams pink salt
10 grams Sauternes
Directions:
- RHUBARB JAM
- In a hot pan large enough to hold the rhubarb no more than two layers thick (good surface area) distribute sugar evenly across pan. You do not need to add water.
- Allow sugar to melt but not burn. Cook about 2 minutes.
- Gently distribute rhubarb on top of sugar and add balsamic immediately after. Rhubarb will begin to release water.
- Allow to cook about 10-12 minutes or until water evaporates and rhubarb becomes thick.
- Remove and allow to cool.
- Add equal parts jam and cured foie gras to tortellini (recipes follow).
- FRESH PASTA
- In mixer with dough hook add eggs and salt.
- Running mixer on medium speed slowly add flour reserving 20 grams for table.
- When flour is fully incorporated turn speed up slightly allow hook to knead dough about 5 minutes.
- Remove dough (should be in one ball sticky but not wet) dust with flour, wrap in plastic and refrigerate 1-2 hours.
- Remove from refrigerator and rest another 30 minutes, until chill comes off.
- Dusting table and pasta maker with excess flour.
- Roll out your sheets of pasta, adjusting the setting each time you pass through the machine, starting at 10 and ending on 0. This will give you your desired thickness to make your tortellinis.
- CURED FOIE GRAS TORCHON
