Semolina Crouton Stuffed with Portobello Mushroom
Ragu served with Red Grape Essence
Chef Robert Deiaco of Rainbow Room – New York, NY
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
Red Grape Essence
- 2 cups red grape juice
- 1 cup red wine
- 1 cup veal stock
- 1 cup light bechamel
Semolina Crouton
- 1 quart milk
- 2 cups semolina flour
- ¼ cup butter
- ½ cup freshly grated parmigiano
- 2 egg yolks
- Salt and freshly grated white pepper
Portobello Mushroom Ragu
- 6 portobello mushrooms
- 1 cup light bechamel
- Handful Italian parsley, chopped
- ½ cup freshly grated parmigiano
- Salt and freshly grated white pepper
Method:
For Grape Essence:
Over low fire, reduce wine and grape juice by two-thirds. Add veal stock
and reduce further, to almost half. Stir in bechamel.
For Semolina Crouton:
Heat milk and butter to boil. Slowly add semolina flour, stirring vigorously.
Let cook 4 minutes. Remove from heat and add parmigiano, egg yolks, salt
and white pepper. Line baking pan with parchment paper. Pour in semolina
and let cool. Cut into rounds with melon ball scoop. Cover with plastic
wrap.
For Ragu:
Remove black part on bottom of each portobello with spoon. Sprinkle with
salt and pepper and grill on both sides. Meanwhile, combine bechamel with
parmigiano. Dice portobellos, and add to bechamel mix. Add parsley.
To Serve:
Fill semolina croutons and sprinkle freshly grated parmigiano on top.
Bake in pre-heated 450°F oven 10 minutes. Serve with grape essence.
|
