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WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
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| Foie Gras Banana Torteloni with Fig Port Wine Glaze,
Goat Cheese Mousse and Fried Banana |
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By Chef Jeff Riedel
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• 6 oz. sliced Foie Gras
• 3 ea. Bananas
• 4 oz. jar Fig preserves
• 8 oz. Goat cheese
• 1 lb. Semolina flour
• 3 Eggs
• 2 oz. Olive oil
• 1 cup Port wine
• 1 cup Heavy cream
• 1 tbsp. Pineapple sage
• 1 Garlic clove
• 1 tsp. Salt
• ½ cup Heavy cream
- Warm foie gras, garlic and 2 bananas in a sauce pan. Once foie gras starts to release some fat, remove from heat and puree in a food processor.
- While blending add 4 ounces goat cheese and 2 ounces heavy cream, season with salt and chill until needed.
- In a mixer, add semolina flour, eggs and oil.
- Mix with dough hook until combined. If dough is too dry add a little water until it loosens up.
- Wrap and let set for 45 minutes.
- In a medium sauce pan reduce wine by half. Add fig preserves and simmer until it is syrup.
- Whip goat cheese and cream to soften, season with salt and pepper.
- Roll out pasta dough thin and cut into 18 2 ½ inch squares. Wet the edges of the dough with a little water.
- Place 1 tbsp of filling into center of dough. Fold over to make a triangle, squeeze edges to make a seal.
- Fold edges in to make a bishops hat shape.
- Boil pasta in salted water for 4 minutes.
- Serve with glaze and mousse.
- Thinly slice last banana and deep fry until crisp and use for garnish.
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