Monday, August 8, 2011

Mount ragout with truffles and mushrooms

We prepare the ragout of mushrooms with truffles and mountain vegetables and mushrooms with whom we offered each season, is an incoming light and nutritious, and easy to do. Truffle Vinaigrette 50 grams of truffle in brunoise, 20 grams of vinegar, 120 grams of engra truffle oil, 500 grams of chicken broth, 10 grams of salt and 10 grams of black pepper.

5 garlic ragout, 5 asparagus mini button robellón 50 grams, 50 grams of the trumpet of death, 2 layers of truffles (per person), 1 slice of ham (per person) and wild strawberries. Turnips 50 grams of sugar, 50 grams of red vinegar, 50 grams of Porto and a turnip. Place truffle vinaigrette to cut the chicken broth to obtain 100 grams, add remaining ingredients, blend and set aside.

RagoutEscaldar cool ingredients and mark on the plate and let cool to room temperature. Turnips Clean turnips, cut into cubes and salt them for 1 hour so that they release water. Then glaze turnips with the mixture of ingredients over high heat. Dry the slices of ham baked ham to form a tile.

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