Recipe
Ragu Of Porcini And Pousson
Ingredients
- 2 tablespoons olive oil
- 4 small poussons, (about 6 ounces each) quartered
- Essence
- 1/2 pound julienned Porcini
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup chopped green onions
- 1 cup peeled, seeded, and chopped Italian plum tomatoes
- 2 cups veal reduction
- 2 tablespoons unsalted butter
- Long chives
- 1 tablespoon chopped chives
- Loaf crusty bread
Directions
- In a large saute pan, heat the olive oil. Season the chicken with Essence. When the oil is hot, sear the chicken for 3 minutes, skin side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread.
Recipe Details
- Source: Essence Of Emeril EE2443 [4]
- Dish Type: Appetizer [5]
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