[et_pb_section fb_built=”1″ _builder_version=”4.9.1″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on” da_disable_devices=”off|off|off”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” _builder_version=”4.9.1″ _module_preset=”default” width=”85%” max_width=”90%” module_alignment=”left” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” gutter_width=”4″][et_pb_column type=”1_2″ _builder_version=”4.9.1″ _module_preset=”default”][et_pb_image src=”https:\/\/www.baumaniere.com\/wp-content\/uploads\/recette-hiver.jpg” title_text=”recette-hiver” show_in_lightbox=”on” use_overlay=”on” overlay_icon_color=”#FFFFFF” hover_overlay_color=”RGBA(0,0,0,0)” hover_icon=”%%16%%” module_id=”img-fixed” _builder_version=”4.9.1″ _module_preset=”default” min_height=”100vh” height=”100vh” scroll_fade=”0|50|50|100|0%|100|100″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.9.1″ _module_preset=”default” custom_padding=”100px||||false|false”][et_pb_text _builder_version=”4.9.1″ _module_preset=”default”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.9.1″ _module_preset=”default” custom_margin=”||40px|||”]Jean-Andr\u00e9 Charial admits that he has a special weakness for truffles.<\/p>\n
Combined with potatoes, Swiss chard, leeks or scallops, truffles are the stars of the festive winter holiday season.[\/et_pb_text][et_pb_text _builder_version=”4.9.1″ _module_preset=”default” text_font=”Cormorant Garamond||||||||” text_font_size=”28px” custom_margin=”||40px|||”]<\/p>\n
“Working with the black diamond when it’s chilly, there’s a violent Mistral blowing or it’s dull and grey outside, gladdens my heart…”<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.9.1″ _module_preset=”default” custom_margin=”||40px|||”]<\/p>\n
INGREDIENTS :<\/strong> For 500g of ravioli dough<\/strong> Filling<\/strong> [\/et_pb_text][et_pb_text _builder_version=”4.9.1″ _module_preset=”default”]<\/p>\n PREPARATION :<\/strong><\/p>\n For the ravioli dough: blend the flour, salt, 4 whole eggs and 5 yolks.<\/p>\n Mix well, set aside to rest for 2 hours. Roll out very thinly, to 1 mm thickness.<\/p>\n For the filling: cook the white part of the leeks, cut into small cubes, in rapidly boiling, slightly salted water and 20 g butter.<\/p>\n For the sauce: prepare a leek broth with 500 ml water and the greens of the leeks. Cook 30 minutes at a brisk boil.<\/p>\n Pur\u00e9e, strain, add 100 ml thick cream and 100 g butter.<\/p>\n Reduce the sauce and mix in the truffle juice at the last moment.<\/p>\n Form the ravioli either into circles of 5 cm in diameter, or into 5 x 5 cm squares.<\/p>\n Brush half of the dough shapes with a pastry brush dipped in a beaten egg, and top with a slice of fresh truffle (keep some back for garnish) and a teaspoon of cooked leeks.<\/p>\n Season with salt and pepper, close with the other half of the dough shapes; seal well by pressing around the edges.<\/p>\n Bring a pot of well-salted water to the boil. Drop in the ravioli and cook at a low boil for 4 minutes. Drain and dip them in the sauce.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.9.1″ _module_preset=”default”]<\/p>\n PRESENTATION :<\/strong><\/p>\n Serve in a deep plate, cover with the hot sauce and sprinkle with the rest of the truffles, finely chopped.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Winter : Truffle and Leek RavioliJean-Andr\u00e9 Charial admits that he has a special weakness for truffles. Combined with potatoes, Swiss chard, leeks or scallops, truffles are the stars of the festive winter holiday season.”Working with the black diamond when it’s chilly, there’s a violent Mistral blowing or it’s dull and grey outside, gladdens my heart…”INGREDIENTS […]<\/p>\n","protected":false},"author":3,"featured_media":2841,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[101],"tags":[],"class_list":["post-8114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receipts"],"acf":[],"yoast_head":"\n
Serves 6:<\/p>\n
400 g flour
15 g salt
4 whole eggs, 5 egg yolks
+ 1 egg for the dorure (egg wash to give ravioli)<\/p>\n
25 g fresh truffles
4 leeks
Salt, pepper
100 ml thick cream
125 ml truffle juice
120 g butter<\/p>\n