Sweetbread Rossini And Potato Ravioli With Leek Truffle

Blanch the sweetbreads for 4 minutes in simmering water with white vinegar and a teaspoon of coarse salt. Drain, let cool, remove skins and nerves. Divide into six apples, following the lobes, and set aside.

Remove one third of the green of the leek, slice the rest. Steam for 10 minutes in a saucepan with 30 g of butter. Add salt and pepper, then add the truffle fragments (keep the juice) and set aside off the heat.

Peel and grate the potatoes without washing them; sponge them and put them in a bowl with the parsley, the beaten egg, salt and pepper. Heat a spoonful of oil in a blini pan over high heat.

Add two spoonful of grated potato and flatten to cover the bottom of the pan. Add a spoonful of leek, cover with potatoes until the pan is full. Let brown on both sides. Cook five more ravioli in the same way.

Melt 50 g of butter in a frying pan over high heat. When it foams, add the sweetbreads and brown them on both sides, basting them with the butter from the pan. Season with salt and pepper and set aside.

Boil the veal stock and the truffle juice in the pan. As soon as the juice thickens, lower the heat and whisk in the remaining diced butter. Place one raviole on each plate and place a sweetbread on top. Top with a slice of foie gras. Coat with sauce, sprinkle with parsley and serve.