Monday, November 15, 2010

Duxelle Stuffed Escarole with Tomato Parsley Walnut Ragout

I can't believe I cooked this for an afternoon appetizer!   
     This is some very classic French cooking.  The mushroom duxelle stuffed escarole is fantastic with the flavors of the ragout.  The ragout has some Greek influence with cinnamon added to it.  The walnuts are of Persian influence.  This recipe is a healthy flavor sensation!
     Duxelle Stuffing Recipe:  Saute 2 cloves of finely minced garlic and a minced small shallot with a couple pats of unsalted  butter and a splash of olive oil over medium heat in a saute pan. 
     When the shallots turn clear, add about 3 handfuls of very fine minced mushrooms. 
     Saute and let the mixture dry out while stirring. 
     Add a couple pinches of tarragon.
     Add a couple pinches of marjoram.
     Add sea salt and white pepper. 
     Add a splash of white wine. 
     Reduce till the liquids evaporate and the stuffing becomes dry. 
     Set the duxelle stuffing in a bowl to cool. 
     Stuffed Escarole:  Blanch 5 large escarole leaves in boiling water till they become wilted and tender. 
     Cool the leaves under cold running water. 
     Drain off all excess water. 
     Spread the duxelle on each wilted escarole leaf. 
     Roll the leaves up like a rotoli or braciole. 
     Place the stuffed escarole on an oiled baking pan. 
     Brush the stuffed escarole with olive oil. 
     Roast the escarole in a 350 degree oven till they become hot and tender. 
     Tomato Parsley Walnut Ragout:  Ragout translates to a stirred stew. 
     Saute 1 minced garlic clove with a small splash of olive oil over medium high heat in a sauce pot. 
     When the garlic turns a golden color, add 2 sliced plum tomatos, a handful of chopped walnuts and a handful of Italian flat parsley leaves. 
     Add sea salt and white pepper.
     Add a pinch of crushed red pepper.
     Add 2 pinches ofcinnamon. 
     Saute the ingredients for two minutes while stirring. 
     Add a small splash of  dry white wine.
     Add a splash of vegetable stock. 
     Turn the temperature to medium low heat.
     Reduce the stew slowly till medium bodied stewed tomato walnut ragout sauce is formed. 
     Stir in one pat of unsalted butter. 
     Assembly:  Place the roasted stuffed escarole on a plate.  Spoon the ragout around the stuffed escarole.  Garnish with parsley sprigs.
     The flavor of the duxelle and escarole is classic!  The light amount of cinnamon gives the ragout a very interesting flavor.  The walnuts add more than just texture.  They add a great warm flavor to the ragout.  This is a very nice appetizer or light lunch recipe!  Delicious! ...  Shawna

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