For the ravioli:
Seal all the ingredients and cook for 1.5 hours at 60ºC. Blend and add cold duck liver to emulsify in the thermomix. Finally, for every 200 grams of pâté, add 100 grams of veneciana.
Cook the wonton pasta in boiling water for 10 seconds, drain, and fill with the previous ravioli mixture.
Veneciana is a garnish of sautéed vegetables that includes Onion, apple, pear, carrot, celery, red bell pepper, mushroom, dill.
For the cream:
Cook all the ingredients, simmer for 10 minutes, adjust seasoning, and serve.
Plating:
Heat the ravioli for 3 minutes in a steam oven at 100ºC, wrapped in plastic wrap to prevent moisture. Place in the center of the plate, top with briefly sautéed thin asparagus, and finish with radish and beet sprouts.
Serve the cream at the table in a pitcher.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?