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Reviews: Ravioles of Langoustines: the signature dish of Cyril Lignac to test for the holidays!

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The MEAGE DE LA SILLA-SYLVESTRE will be an opportunity to put the small dishes in the big ones. Cyril Lignac therefore proposed on RTL his "signature" recipe for ravioli of langoustines. This is one of his favorite dishes, regularly offered in its restaurants. The idea of ​​making a dish so refined can worry some, but it remains quite simple to do. Cyril Lignac also presented in all in Kitchen the famous variant of Joël Robuchon, with a sauce in foie gras . Start by choosing beautiful whole langoustines from your fishmonger. They must be firm, straight antennas, black and shiny eye and very clear pasta.

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Vegetables or Gras Sauce

for the simplified version of Cyril Lignac, Crush the pliers with a rolling pin to extract the juice. Brown him in butter with an onion, a carrot and possibly a branch of celery and a tablespoon of tomatoes. deglaze with cognac then add whole liquid cream and simmer. Cyril Lignac then cuts the flesh of the langoustines into small cubes, seasoned with a little olive oil and Espelette pepper that will be available between two small squares of ravioli pasta. It is possible to use pasta for lasagna that we precribe, then that we cut. But you can also make your dough yourself with a simple mixture of flour, eggs and butter (or lard depending on the recipes). Then immerse your ravioli for a few minutes in boiling and salty water. Serve them with the sauce.

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For the foie gras sauce by Joël Robuchon, the pliers are returned in a saucepan with the vegetables, but also a garni bouquet, star anise and ginger, without coloring. Wet at height and simmer fifteen minutes. Pass the broth and mix with a mixture of ointment butter and mash foie gras to which you will add an juice. This recipe calls a garnish of ravioli made of slightly colorful langoustines with a little cabbage and a black truffle strip.

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