For your parties: dare the Pithiviers in agreement with our Bollenberg Pinot Noir 2023
An agreement which was proposed to us at the restaurant on Valtrivin In Ammerschwihr
So that you can reproduce the agreement on your holiday tables, we offer two recipes of pithiviers by Gilles & Nicolas Verot from Maison Verot in Paris.
Pithiviers Filet Mignon
PREPARATION TIME: 45 min
KITSON TIME: 30 minutes
For 6 persons :
500 g of cute net
500 g of laminated dough
2 eggs
30 g butter
150 g of Paris mushrooms
1 shallots
5 strands of parsley
3 pinches of salt
2 pinches of ground pepper
In a frying pan over high heat, melt half the butter and briefly colour the cute fillet (without cooking it at heart) on all sides.
Transfer to a dish with 2 pinches of salt and pepper.
Finely chop the shallot and parsley leaves. Cut Paris mushrooms into small dice.
In a skillet over medium heat, melt the remaining butter, then cook the mushrooms and the shallot for 2 minutes with 1 pinch of salt and pepper.
Add parsley, stir for 1 minute.
Spread the laminated dough in 2 rectangles, to have a base and lid.
Cover the baking sheet with baking paper and place the dough base on it
Spread half the preparation with mushrooms, parsley and shallots on the base, imitating the shape of the cute net, then place the net on it.
Cover the cute net with the rest of the parsillade.
Preheat oven to 180 °C (th.6).
In a bowl, beat the eggs. Using a brush, coat the dough with a thin layer of egg around the topping for about 2 cm.
Cover all by placing the dough lid in such a way as to fit the filling. Weld the pasta between them by pressing slightly at the place that was coated with egg. Cut and remove the excess dough over about 2 cm. Then exert new pressure to finish sticking the pasta. Brush the leaf with the rest of the beaten eggs and decorate.
Bake at 180°C and cook for 30min. Tasting too early.
Pithiviers all Duck
PREPARATION TIME: 1h10
KITSON TIME: 30 min
TIME: 30 min
For 6 persons:
500 g duck magret
300 g of raw foie gras
500 g of laminated dough
2 eggs
15g butter
1 teaspoon of salt + 1 pinch Mill pepper
1 teaspoon of alcohol of your choice
Remove the skin from the breast. In a frying pan over high heat, melt half the butter and briefly add the duck to colour it (without cooking it at heart) on both sides. Transfer to a dish with 1 pinch of salt and pepper.
Wash the foie gras lobe. Divide salt and pepper into 2 equal servings, do the same with alcohol. Fully open the lobe on the worktop and pour the first portion of salt, pepper and alcohol. Turn the lobe and repeat the operation with the second portion of salt, pepper and alcohol.
Roll the foie gras in food film, then model it to give it the shape of the duck magret. Place in the refrigerator.
Spread the laminated dough in 2 rectangles, to have a base and lid.
Cover the baking sheet with baking paper, then place the baking sheet on it. Place the duck magret in the centre, leaving at least 2 cm of dough discovered around. Cover with foie gras (debarked from food film).
In a bowl, beat the eggs. Using a brush, coat the dough with a thin layer of egg around the topping for about 2 cm.
Place the dough lid to match the shape of the filling.
Weld the pasta together by pressing to the place that was coated with egg. Cut and remove the excess dough over 2 cm. Then exert new pressure to finish sticking the pasta. Brush the leaf with the rest of the eggs and decorate.
Freeze for 30 minutes. Place the plate in the cold oven. Schedule at 180 °C (th. 6) and cook in rotating heat for 30 minutes. Eat immediately.