Bone Marrow ln Pine Needle Ravioli with Juniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts
Bone Marrow ln Pine Needle Ravioli with Iuniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts
Ingredients
- Pine Needle Ravioli
- All Purpose Flour - 4 cups
- Eggs - 2
- Water - ½ cup
- Pine Needle* - 1 cup
- Black Pepper - 1 ts
- Salt - 3 ts
- Pine Needle Puree
- Pine Needle - 3 cups, blanched
- Parsley - 1 bunch, blanched
- Olive Oil - ¼ cup
- Ice - ½ cup
- Mushroom Broth
- Vegetable Stock - 3 qt
- Dry Mushrooms - 2 cups
- Sherry Vinegar - ¼ cup
- Thyme - 2 springs
- Garlic Cloves - 2
- Salt
- Pepper
- Bone Marrow Filling
- Bones - 15, cut in half
- Mushrooms - 4 cups, diced
- Leeks - 2 cups, diced
- Thyme - 1 Tb
- Butter - 2 Tb
- Chives - 1 Tb
- Parsley - 2 Tb
- Salt & Pepper
- Bread Crumbs - 3 cups
- Juniper Berry Oil
- Juniper Berry - ¼ cup green
- Oil - 1 cup
- Puree in VitaPrep, seal in cryo vac. Chill for 5 hours and strain through coffee filter.
- Other:
- Chestnuts - roasted, chopped
- Lions Mane Mushrooms - oven roasted (3 per)
- Sautéed Chanterelles - (3 per)
- Sheep Sorrel
- Wild Fflowers
- Pea Tendrils
Instructions
Ravioli
Bring veg. stock to a boil, then turn heat off and add mushrooms, thyme and garlic. Let it steep for 30 min. Strain and add sherry vinegar, salt & pepper to taste.
Bone Marrow Filling
Roast bones for 7 mins. Cool and preserve marrow. Sautee leeks in butter with thyme and mushrooms remove and add remaining herbs with salt and pepper to taste. Dice marrow and fold in all ingredients.
Juniper Berry Oil
Puree in VitaPrep, seal in cryo vac. Chill for 5 hours and strain through coffee filter.
Other
Roasted chopped chestnuts
Oven roasted lions mane mushrooms (3 per)
Sautéed chanterelles (3 per)
Sheep sorrel
Wild flowers
Pea tendrils
