Ravioli, Polenta, Artichoke And Truffle

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

830 ml of water

100 g of polenta

100 g of Parmesan

30 g of butter

15 ml of olive oil

9 artichokes

60 ml of white wine vinegar

2 bay leaves

3 carrots, sliced

2 celery sticks, sliced

2 shallots, sliced

300 ml of Knorr Chicken stock

100 ml of olive oil

13 g of rock salt

15 g of thyme

40 g of garlic

600 g of pasta flour

12 egg yolks

polenta for dusting

1 chicken carcass

1 l of water

1 tomato, cut in half

1 onion, cut in half and blackened in a hot pan

1 carrot, peeled and left whole

1 celery stick, left whole

120 g of butter

100 g of truffle, sliced and diced

9 tomatoes, cut into 36 pieces and oven dried

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