Spinosi Bentagliati with Duck Stew and White Truffle Oil
Unilever Food Solutions Singapore
Recipe detail information Spinosi Bentagliati with Duck Stew and White Truffle Oil
Yield
3 servings
Ingredients (3 servings) Amount
Measure
Name
pc
Duck Leg, skin off
100.00
g
Extra Virgin Olive Oil
200.00
g
Celery
6.00
(medium dice) 300.00
g
Carrots (medium dice)
400.00
g
White Onions (medium dice) Bay Leaf Juniper Berry Black Peppercorns rosemary
100.00
ml
Grappa
2.00
l
Red Wine
25.00
g
Knorr Demi Glace Brown Sauce Mix - 6 x 1kg
2.30
kg
Water
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Unilever Food Solutions Singapore
Recipe detail information
40.00
g
Knorr Chicken Seasoning Powder - 6 x 1kg
80.00
g
Knorr Concentrated Chicken Bouillon - 6 x 1 kg Parmesan Cheese, grated Butter
5.00
ml
White Truffle Oil
Preparation Preparation: • Clean meat from bones. • Cut the vegetables into medium dice. • In a large pot, heat the olive oil over medium fire and add the vegetables. Sweat the vegetables and add the bay leaves, juniper berry, black peppercorns and rosemary. • Add meat and flush with grappa. Add red wine, chicken stock^ and brown stock^^. Cook for 2 hours over medium fire. ^Chicken stock = 2kg water + KNORR Chicken Seasoning Powder + KNORR Concentrated Chicken Bouillon ^^ Brown stock = 250g water + KNORR Demi-Glace Brown Sauce Mix • Blast chill at 5°C or below. Store the stew in the fridge for 3-4 hours to allow the flavours to settle. • When ready to serve, cook pasta for three minutes. Add the stew and sauté with grated Parmesan cheese, butter and white truffle oil. Serve immediately.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Recipe detail information Spinosi Bentagliati with Duck Stew and White Truffle Oil
Yield
3 servings
Ingredients (3 servings) Amount
Measure
Name
pc
Duck Leg, skin off
100.00
g
Extra Virgin Olive Oil
200.00
g
Celery
6.00
(medium dice) 300.00
g
Carrots (medium dice)
400.00
g
White Onions (medium dice) Bay Leaf Juniper Berry Black Peppercorns rosemary
100.00
ml
Grappa
2.00
l
Red Wine
25.00
g
Knorr Demi Glace Brown Sauce Mix - 6 x 1kg
2.30
kg
Water
1
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
Unilever Food Solutions Singapore
Recipe detail information
40.00
g
Knorr Chicken Seasoning Powder - 6 x 1kg
80.00
g
Knorr Concentrated Chicken Bouillon - 6 x 1 kg Parmesan Cheese, grated Butter
5.00
ml
White Truffle Oil
Preparation Preparation: • Clean meat from bones. • Cut the vegetables into medium dice. • In a large pot, heat the olive oil over medium fire and add the vegetables. Sweat the vegetables and add the bay leaves, juniper berry, black peppercorns and rosemary. • Add meat and flush with grappa. Add red wine, chicken stock^ and brown stock^^. Cook for 2 hours over medium fire. ^Chicken stock = 2kg water + KNORR Chicken Seasoning Powder + KNORR Concentrated Chicken Bouillon ^^ Brown stock = 250g water + KNORR Demi-Glace Brown Sauce Mix • Blast chill at 5°C or below. Store the stew in the fridge for 3-4 hours to allow the flavours to settle. • When ready to serve, cook pasta for three minutes. Add the stew and sauté with grated Parmesan cheese, butter and white truffle oil. Serve immediately.
2
© 2017 Unilever Food Solutions service.unileverfoodsolutions.com
12.03.2017
