All the familiar and comforting ingredients from your favourite chowders come together to to form the perfect storm of flavours in this dish. Smokey and salty bacon, sweet corn, delicate leeks are worked into a velvety smooth cream sauce that so lovingly wrap themselves around lobster and shrimp filled ravioli.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
350 g
Raviolis de fruits de mer
(Contient Palourdes, Oeuf, Homard, Lait, Avoine, Crevettes, Blé)
100 g
Tranches de bacon
113 g
Maïs en grains
1 pièce(s)
Échalote
2 pièce(s)
Gousses d'ail
7 g
Ciboulette
237 ml
Crème
(Contient Lait)
8 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Soya, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame)
¼ tasse(s)
Chapelure panko
(Contient Blé)
0.13 cc
Sel*
2 cc
Huile*
2 cs
Beurre non salé*
0.13 cc
Poivre*
Heya Becca! please confirm that the garlic cooked within the same time range as the panko it should not be burned before the panko gets toasted.
Hey Becca, Is the water boiled by this point? please comment on your experience here with the sauce simmering and the ravioli cooking at the same time. Does it feel too hectic?
Becca, please comment on sauce consistency. Is there any pooling? (CX love this!) or is it too runny and should be simmered for longer?