Starter

Bouchons, Figs and Veal Stock

2 People 15 Min.
bouchon, figues & jus de veau, une recette de Supersec par Philippe Emanuelli
  • 30 g dried ceps
  • 8 mission figs
  • 4 vine or fig leaves
  • 20 cl veal stock
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • Several drops balsamic vinegar
  • Fine sea salt
  • Blanch the leaves for 2 minutes in boiling salted water.
  • Carefully drain to avoid tearing the leaves.
  • Place the mushrooms in a frying pan with the veal stock.
  • Bring to a simmer and cook until most of the juice is absorbed.
  • Season with the olive and walnut oil.
  • Cut the figs in half then place in the frying pan cut-side down.
  • Add a few drops of balsamic vinegar and cook for 30 seconds.
  • To plate, place the mushrooms on the leaves then top with the figs.

You might also like

Chosir sa fréquence de livraison avec la Superbox

Fast

Ordering online takes 5 minutes.

Disponibilité 24 heures sur 24 et 7 jours sur 7 en ligne

Open 24/7

Order online 24 hours a day, seven days a week!

En exclusivité sur notre site Supersec

Exclusive

As a favour to our customers, some products are only available online.

Chez Supersec : Diversité des origines et des savoirs-faire artisanaux

Diverse

We offer a clear overview of our products' availability. Our experts are at your disposition for any questions.

Livraison à domicile des produits Supersec en vrac

Delivery within 72h

Supersec delivers to the whole world (almost). Click here to consult a table with delivery rates by country.

Des recettes Supersec signées Philippe Emanuelli

Security & privacy

Supersec uses Ogone, which offers an optimal level of security. Your private information is managed carefully.