Ragu of porcini and pousson
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | smalls | Poussons, (about 6 ounces each), quartered |
| Essence | ||
| ½ | pounds | Julienned Porcini |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Chopped green onions |
| 1 | cup | Italian plum tomatoes,, seed, peel, chop |
| 2 | cups | Veal reduction |
| 2 | tablespoons | Unsalted butter |
| Long chives | ||
| 1 | tablespoon | Chopped chives |
| Loaf crusty bread | ||
Directions
In a large saut_ 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 saut_ for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saut_ for 1 minute. Stir in the green onions and tomatoes.
Saut_ the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4-5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread.
Yield: 4 appetizer servings
Posted to MC-Recipe Digest V1 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2443 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:21:55 -0500