Ravioli with chard and bacon foam

Ravioli with chard and bacon foam

In this striking starter by Norbert Niederkofler ravioli is stuffed with chard and served with sliced sardine fillets, chervil oil and a rich bacon foam. To make the bacon foam, the chef gently infuses bacon, cream and herbs in a water bath over 8 hours, then uses a siphon gun to create a light, delicate foam.


Photo and recipe courtesy of greatitalianchefs.com

INGREDIENTS

Pasta dough

  • 140g of 00 flour
  • 60g of semolina
  • 3 egg yolks
  • 1 egg
  • 2g of water
  • 2g of extra virgin olive oil
  • salt

Ravioli filling

  • 100g of chard
  • 20g of mascarpone
  • 20g of Parmesan, grated
  • 1 shallot
  • grated nutmeg, to taste
  • salt
  • black pepper
  • 5g of xantana
  • 100ml of water

Bacon foam

  • 500g of bacon, sliced
  • 200ml of milk
  • 400ml of cream
  • 150ml of pear vinegar
  • 15g of pro espuma
  • 15g of xanthan gum
  • 1 pinch of rosemary
  • 1 pinch of sage
  • 1 pinch of thyme

Chervil oil

  • 50ml of grapeseed oil
  • 40g of chervil

To serve

  • 12 baby leeks
  • 4 chives

To serve

  • 2 sardine fillets, finely sliced
  • baby wood sorrel

DIRECTIONS

    1. Preheat a water bath to 70°C

    2. Begin by preparing the bacon foam. Place the bacon in a vacuum bag with the milk, cream and herbs and seal in a chamber sealer. Cook in the water bath for 8 hours
      • 500g of bacon, sliced
      • 200ml of milk
      • 400ml of cream
      • 1 pinch of rosemary
      • 1 pinch of sage
      • 1 pinch of thyme
    3. Meanwhile, make the pasta dough. Sift the flour and semolina onto a work surface and make a well in the centre. Pour in the eggs, olive oil and water and mix together until a dough forms. Knead for 10 minutes, then wrap the dough tightly in cling film and leave to rest in the fridge for at least 1 hour
      • 60g of semolina
      • 140g of 00 flour
      • 2g of extra virgin olive oil
      • 3 egg yolks
      • 1 egg
      • 2g of water
    4. Trim the fat from the lamb loins and cut each loin in half lengthways. Divide the pieces of loin between two vacuum bags and arrange in a single layer, adding pepper, thyme and 200g of the trimmed lamb fat. Seal and cook in the water bath for 15 minutes
      • 2 lamb loins
      • 1 sprig of thyme
      • 1 pinch of black pepper
    5. Carefully open the vacuum bag and pass the bacon cream through a fine sieve. Transfer to a mixing bowl and stir in the pro espuma, xanthan and pear vinegar. Mix well, then pour into a siphon gun with 2 charges. Store in the refrigerator until ready to serve
      • 15g of xanthan gum
      • 150ml of pear vinegar
      • 15g of pro espuma
    6. To make the chard filling, blanch the chard leaves in boiling salted water for 2–3 minutes and refresh immediately in iced water. Place the chard in a blender with the mascarpone, shallot, nutmeg and Parmesan, then season well and blend until smooth
      • grated nutmeg, to taste
      • 100g of chard
      • 20g of mascarpone
      • 20g of Parmesan, grated
      • 1 shallot
      • black pepper
      • salt
    7. Blitz the xantana and water together with a hand blender to form a smooth paste. Fold the xantana paste through the chard filling mixture, then transfer to a piping bag and set aside until required
      • 100ml of water
      • 5g of xantana
    8. To make the chervil oil, place the chervil and grapeseed oil in a Thermomix and blend until it reaches a temperature of 60°C. Chill the oil over iced water and transfer to a container or jar until ready to serve
      • 40g of chervil
      • 50ml of grapeseed oil
    9. Roll out the pasta on the thinnest setting of a pasta machine, then cut out circles with a 7cm cutter. Pipe a teaspoon of the chard filling onto each pasta round and moisten the edges with a little water, then fold the pasta over and seal, making sure any air pockets are squeezed out. Fold the bottom corners of the semicircle around each other to shape the ravioli

    10. To serve, blanch the ravioli in simmering water for 2 minutes and drain carefully. Spoon a little of the chervil oil into the centre of each plate and pipe over a generous serving of bacon foam. Arrange the cooked ravioli around the bacon foam, scattering over the sliced sardine and sorrel leaves
      • baby wood sorrel
      • 2 sardine fillets, finely sliced

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