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Électromécanicien(ne)/ Licence C
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Recipes
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Main meals
Ravioli stuffed with porcini and portobello, veal reduction, arugula, pine nuts and melted akawie cheese.
(4 portions)
Ingrédients
4 sheets of 12 portobello and porcini raviolis
100 g organic arugula
Balsamic reduction
4 morels thoroughly cleaned (optional)
300 ml veal stock
12 ml sunflower oil
40 g roasted pine nuts or roasted sunflower seeds
200 g of akawi cheese cut into cubes
Garlic confit
Chopped chives
Chopped parsley
Fresh thyme
Fleur-de-sel, black pepper
Préparation
Boil water and salt
Sauté your garlic confit in a skillet over medium heat and add the morels you have cleaned and cut in half
Then add the thyme and deglaze with your veal stock
Once the water is boiling, immerse the ravioli and cook 2-3 minutes
In the pan, add ravioli, akawi cheese and herbs, then adjust the salt and pepper
Mix in a bowl arugula, sunflower oil, balsamic reduction, sunflower seeds and season
Pour the ravioli mixture into bowls, garnish with your mixed salad of arugula and serve
Visit
www.confortchef.ca
for more ideas
Bon appetit!
Chef Manuel Lamarre and his team
Manuel Lamarre – 514 743-3614 –
info@confortchef.ca