Wash and slice the mushrooms. Sauté in oil, add the finely chopped shallot and garlic and cook until they start to change colour. Deglaze with Martini Bianco, reduce to almost dry. Add the milk and Sublime. Cook for 20 mn then blend.
Cut the celeriac and Parma ham into a brunoise. Gently heat the celeriac in butter until soft. When nearly cooked, add the ham and season with pepper. Shape the ravioli and tightly seal using egg wash. Cut out using a pastry cutter. Refrigerate.
Blend the garlic confit, add the Sublime, season. Using a mixer, whip at medium speed, refrigerate.
Poach the ravioli for a few minutes in boiling salted water. Drain on kitchen paper. Pour the mushroom cream into serving dishes and add a few dots of whipped Sublime. Add the Enoki mushrooms, Parma ham julienne and chervil.
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Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
by Sébastien FaréDiscover recipe