Mezzalune Vitello in broth
Easy
Serve hot
Mezzalune Vitello with a port sauce
Easy
Serve hot
Print recipe
Ingredients
- Mezzalune Vitello (ref. D21) - 3 pcs
- Shallots - 1/2 pc
- Red Port - 5 cl
- Veal stock - 2 cl
- Butter - 4 g
- Dark chocolate 60% - 3 g
- Fresh cream - 1 cl
- Roasted cherry tomato - 2 pcs
- Roasted shallot - 1/2 pc
- Fried sage leaf - 3 pcs
- Salt and pepper
Preparation
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Ingredients
- Mezzalune Vitello (ref. D21) - 3 pcs
- Shallots - 1/2 pc
- Red Port - 5 cl
- Veal stock - 2 cl
- Butter - 4 g
- Dark chocolate 60% - 3 g
- Fresh cream - 1 cl
- Roasted cherry tomato - 2 pcs
- Roasted shallot - 1/2 pc
- Fried sage leaf - 3 pcs
- Salt and pepper
Mezzalune Vitello with a port sauce
Preparation
Slice the shallot and melt it in a pan with the butter for 5 minutes. Deglaze with the port and reduce by 3/4. Add the veal stock and heat again. Mix everything and pass through a chinois to obtain a smooth sauce. Thicken the sauce with the piece of dark chocolate and add the fresh cream. Let reduce if necessary and check if the sauce is thick enough.
Reheat the stuffed pasta in lightly salted boiling water for 5 min. and drain.
Reheat the roasted vegetables. Arrange some sauce nicely on hot dishes with the ravioli and the roasted vegetables. Garnish with the fried sage leaves.
Cold line preparation
Follow the instructions above, making sure to allow all foods to cool thoroughly before placing them in a tray and sealing it. It is best to lightly oil the ravioli so that they are shiny and do not dry out less quickly.