Boar consommé, red cabbage ravioli, foie gras recipe by Mauro Colagreco

Broth preparation

• Cut the meat in pieces. Prepare a marinade with all the consommé ingredients. Leave the boar meat in the marinade for 12 hours.  
• Take the meat and the toppings out, place them on a gastronorm container (8cm high).
• Add 3 liters of water, cover with baking paper and cook for 12 hours at 100°C heat.
• Filter, collect the liquid and leave it to cool down. 

Consommé clarification

• Mix 2 egg whites, the boar meat, onion, carrot. Add the mixture to the cold broth.  
• Bring to boil on low heat while continually stiring with a wooden spoon until the broth has clarified.

For the raviolis

• Mix all of the ingredients with a blender or by hand and prepare a smooth dough.
• Reserve.

For the raviolis filling

• In a saucepan, melt the butter, add the raw red cabbage cut in a thin julienne. 
• Prepare a small spices fabric pouch, containing the crushed juniper and pepper seeds. Infuse the latter pouch in the saucepan.
• Moasten with red wine. Slowly cook until cabbage is ready.
• Leave the cabbage to cool and cut it again to obtain 500gr of cooked red cabbage.
• Add the foie gras and red miso.
• Reserve in a pouch bag.
• Form the ravioli with the filling and the dough. 

For the chestnuts

Place all the ingredients in a vacuum bag and cook at 85°C in water bath during 1 hour and a half. 

Lovage oil

• Blanch the leaves, leave it to cool then press to obtain 70gr of lovage.
• Mix the leaves with the sunflower oil during 10 minutes.
• Filter with a conical strainer and reserve. 

Foie gras

• Grilled the foie gras cut it in cubes. 

Dressage and plating

• In a bowl, pour the consommé, the raviolis, the chestnuts and the foie gras cubes.
• Season with a few drops of olive and lovage oil.
• Serve hot.