Parmigiano Reggiano and Truffle Ravioli with Chicken Confit and "Brodo di Pollo"
In Italian 'brodo di pollo' simply means chicken broth and was the inspiration for this light and flavorful dish as a compliment to the natural flavors of Parmigiano Reggiano and truffles.
1 quart homemade chicken stock
2 ea chicken thighs
2 ea chicken legs
5 ea fresh thyme sprigs
8 ea garlic cloves
1 lb rendered chicken fat (or lard)
1 ea small black truffle
1 ea carrot
4 oz Parmigiano Reggiano Cheese
Prepare a basic chicken stock with a small chicken by simmering in water for a minimum of 4 hours with basic mirepoix and aromatics of choice. Strain solids and filter broth through a cheese cloth. Salt chicken thighs and legs heavily then place in a small deep pot with thyme garlic and rendered chicken fat. Simmer for 4-6 hours at 140 F - 160F Pull chicken off the bones and reserve with the seasoned chicken fat. Cut carrots as desired and blanch in chicken stock until tender but still firm. Arrange ravioli onto serving plate, add chicken confit and ladle chicken stock as needed. Garnish with shaved truffle, carrots and Parmigiano Reggiano cheese.
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