Veal consommé with crunchy ravioli
By Lola GarcíaIngredients
Marmite 14 portions
3k of veal shank cut and bled
1k of veal shank
1k veal knee bones
1u onion halved and burnt
1u onion
1u leek
1u celery stalk
1u of turnip
250 gr. of mushrooms
2u of carrots
½ cabbage
Black peppercorns
Salt
Clarified consommé
600 ml of marmite
40 gr. of veal minced meat
10 gr. of chopped onion
10 gr. of chopped carrot
5 gr. chopped leek
5 gr. chopped celery
10 gr. of chopped mushrooms
2 egg whites
Salt and ground white pepper
Stuffed ravioli
Wanton pasta
50 gr. of oxtail meat
10 gr. brunoise zucchini
10 gr. of brunoise carrot
10 gr. chopped mushrooms
½ u of garlic cisele
1c.c of chopped parsley
10 gr. of diced foie
10 gr. of breadcrumbs
¼ egg
¼ of yolk
1c.c of sherry
Grated lemon peel
Preparation Marmite 14 servings
Drain and wash the meats, blanch once or twice, wet with water again, bring to the boil and skim well. Add the whole or halved vegetables and cook for 3 hours. Strain through a chinois and strain through a cheesecloth. Recover 250 gr. of meat from the cooked oxtail, once the broth is cold, degrease.
Preparation of clarified consommé
Put all the ingredients together and season with salt and pepper.
Add to the broth at 80 degrees, mix with rods, bring to boil, cook over low heat and once clarified, strain carefully.
Filter through a sieve and reduce with xanthan at 3 gr. per liter.
Elaboration Stuffed ravioli
Sauté the carrot, the mushroom and the garlic without taking color.
Season with salt and pepper and add the parsley, cool.
Add the rest of the ingredients, add salt and pepper and parsley, cool to room temperature.
Form the ravioli and set aside.
For the ravioli per portion
1 fresh egg yolk
Micro vegetables
Caviaroli
Drops of sherry
Clarified consommé
Stuffed ravioli
Fry the ravioli in plenty of sunflower oil and drain on absorbent paper.
Serve all the food in a deep dish and serve the consommé in a jug.
Lola García
"Thanks to the wide range of safe and durable kitchen items from BERGNER in the everyday routine at our school, our pupils can work comfortably and safely"
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