Porcini mushrooms fricassee, Fontina ravioli and parsley sauce - Hap en Tap
This porcini mushrooms fricassee with a Fontina ravioli with parsley sauce and puffed bread balls is a taste bomb. Must make!
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Rolling pin
- Pasta machine
- Fine-mesh sieve
- Blender
- Spoon
- Wooden spoon
- Whisk
- Plastic wrap
- Kitchen towel
- Fork
- Ladle
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Baking sheet
- Parchment paper
- Tongs
- Slotted spoon
- Colander
- Grater
- Pastry brush
Ingredients
- 400 g Dried porcini mushrooms
- 4 Fontina cheese
- 1 shallots
- 1 clove Garlic
- 1/2 Chives (fresh)
- 1 Parsley (fresh)
- 100 g Poultry stock
- 100 g Cream
- 125 g Flour
- 4 g Yeast
- 2 g Salt
- sunflower oil
- Cress
- 1 black truffle
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