Farce poulet pour ravioles

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Farce poulet pour ravioles. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Farce poulet pour ravioles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Farce poulet pour ravioles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Farce poulet pour ravioles is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Farce poulet pour ravioles estimated approx 30 min.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Farce poulet pour ravioles using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Farce poulet pour ravioles:

1. 6 cuisses de poulets
2. 2 carottes
3. 2 branches de céleris
4. 1 petit navet boule d’or
5. 1 échalote
6. 1 oignon blanc
7. 1/2 botte persil frisé
8. 10 g gingembre frais râpé
9. 90 g crème fraîche épaisse
10. Huile d’olive
11. 3 cl d’huile de sesame
12. Curcuma en poudre
13. Sel,poivre,gros sel

Instructions to make to make Farce poulet pour ravioles

1. Assaisonner les cuisses avec du sel poivre et le curcuma en poudre. Chauffer l’huile d’olive à feu vif,saisir les cuisses de poulets jusqu’à peau croustillante. Finir de les cuire dans un four préchauffer à 180 • durant 25 min. Effilocher les cuisses dès la sortie du four et les hacher.
2. Tailler en brunoises les carottes,céleri branches,navet boule d’or. Ciseler l’échalote,l’oignon blanc et les suer. Hacher le persil. Blanchir à l’anglaise les brunoises de carottes (1m30),navet boule d’or(1m30)céleris branches (1min)séparément,les refroidir dans de l’eau glacées pour les garder croquants.
3. Mélanger les cuisses avec les légumes,le persil haché,le gingembre,la crème fraîche épaisse. Ajouter de l’huile de sésame. Rectifier l’assaisonnement.

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