German gourmet chef Marco Müller uses only the best ingredients with lots of flavor. He prepares a delicious dish with dry-aged meat and a lesser known but nonetheless very tasty green vegetable.
Ingredients (serves 4)
4 chicken breasts (preferably dry aged)
1 celery root
8 sticks of rapini, also known as broccoli rabe
200 g wild champignons (for the ravioli filling)
Butter, salt, onions and herbs
Chicken breast is already on the dry side naturally, so it's important to retain all the juices possible during cooking. After frying the meat briefly, place it the oven on 120 centigrade.
Then cut the celery root into thin slices, making sure you don't have slices with holes in them that would cause the ravioli to leak.
Brown the butter in the pan to produce beurre noisette, and while it is still sizzling pour over the sliced celery. Then sauté the broccoli rabe briefly in the remains of the butter.
Make a mousse of fried mushrooms, onions and salt, put it in a piping bag and carefully place a floret of mousse in the centre of each celery slice. Then fold up the slices to form ravioli and press them together.
Remove the chicken from the oven and salt it lightly. Serve with the crunchy broccoli rabe and buttery soft ravioli. Garnish with crispy chicken skin dried in the oven.
recipe, Berlin, Dry-aging, culinary, specialty, Germany