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Recipes - Appetizers

Foie gras tortelloni in game jus with périgord truffle and fava beans

Foie Gras Tortelloni In Game Jus Photo

Serves 6

This dish is absolutely simple in its presentation, but wonderfully complex in the eating. As you bite into the tortelloni, they explode with the rich flavour and silky texture of warm foie gras. And the added luxury of black truffles from Périgord puts the whole thing right over the top. If you don't have time to make your own terrine, buy a high-quality foie gras pâté made only with the livers and seasonings.

To make the filling, combine the foie gras terrine and 1 of the egg yolks in a small food processor and puree until smooth. Transfer to a small bowl. Chop 1/2 ounce of the Périgord truffle and fold it into the pureed foie gras. If using truffle oil, fold 1/4 teaspoon into pureed foie gras. Cover and refrigerate for 1 hour.

In a small bowl, combine the remaining egg yolk and water to make an egg wash for the wonton wrappers. To assemble the tortelloni, follow the directions. Use 2 teaspoons of the foie gras mixture for each tortelloni.

To finish the dish, bring a large pot of salted water to boil. Meanwhile, bring the game stock to a boil in a large saucepan. Slice the remaining truffle, 1/16-inch thick. Add the tortelloni to the boiling water, and once it returns to a boil, lower the heat to a simmer. Gently cook the tortelloni for 2 to 3 minutes, then drain and transfer to the game stock. Add the fava beans, truffle slices and butter. Gently shake the pan to incorporate the ingredients,and bring the mixture back to a boil. Season with salt and pepper.

To serve, ladle the tortelloni into warmed shallow bowls and divide the sauce, fava beans, and truffles evenly among them. If using truffle oil, drizzle a few drops over each serving.

Recipe courtesy of chef Hiro Sone, Terra restaurant, California and Ten Speed Press, publishers of "Terra, Cooking from the Heart of Napa Valley."

Dettson

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