Polenta ravioli, artichoke and truffle

Ingredients

Beverages

  • 830ml of water
  • 1000ml of water

Store Cupboard

  • 100g of polenta
  • 300ml of chicken stock
  • 13g of rock salt
  • 12 egg yolks
  • 600g of pasta flour
  • polenta for dusting

Cheese

  • 100g of Parmesan

Dairy

  • 30g of butter
  • 120g of butter

Oils & Vinegars

  • 15ml of olive oil
  • 60ml of white wine vinegar
  • 100ml of olive oil

Fruit & Vegetables

  • 9 artichokes
  • 3 carrots, sliced
  • 2 shallots, sliced
  • 2 celery sticks, sliced
  • 40g of garlic
  • 1 tomato, cut in half
  • 1 carrot, peeled and left whole
  • 1 onion, cut in half and blackened in a hot pan
  • 1 celery stick, left whole
  • 100g of truffle, sliced and diced
  • 9 tomatoes, cut into 36 pieces and oven dried

Salad & Fresh Herbs

  • 2 bay leaves
  • 15g of thyme

Fresh Meat

  • 1 chicken carcass