Ray pate from the Riviera of flowers
Appetizers
Aged
4 people
About 40 minutes
Ingredients:
A brisé pastry
1 kg ray meat
100 g cultivated mushrooms
A handful dried porcini mushrooms
1 glass milk cream
1 shot glass aged Grappa
1 egg yolk
200 g rice
1 kg ray meat
100 g cultivated mushrooms
A handful dried porcini mushrooms
1 glass milk cream
1 shot glass aged Grappa
1 egg yolk
200 g rice
Preparation:
Take the brisé pastry and roll it out on a work surface.
Mix the boiled and well boned ray meat, with a filling made from mushrooms and finely chopped dried and soaked porcini mushrooms, the cream emulsioned with Grappa, which has previously been burned alcohol so that remains only the flavor, the egg yolks and rice at the right point of cooking.
Roll the dough all around the brisé pastry, give it a tie and after having brushed with the egg yolk to the surface, put it in the oven.
Baking with medium heat fire above and below for about twenty minutes, garnished with steamed potatoes and parsley.
Mix the boiled and well boned ray meat, with a filling made from mushrooms and finely chopped dried and soaked porcini mushrooms, the cream emulsioned with Grappa, which has previously been burned alcohol so that remains only the flavor, the egg yolks and rice at the right point of cooking.
Roll the dough all around the brisé pastry, give it a tie and after having brushed with the egg yolk to the surface, put it in the oven.
Baking with medium heat fire above and below for about twenty minutes, garnished with steamed potatoes and parsley.
