Serves: 4 | Yield: Approximately 28 to 32 ravioli | Preparation: 1 hour 15 minutes | Cooking: 20 minutes | Difficulty: Advanced | Course: Primo Piatto Story of the Dish Duck confit translates beautifully into the language of Italian filled pasta. Slowly cooked duck becomes the foundation of a concentrated ravioli filling. Brown butter provides toasted, nutty aromas, fresh sage brings an herbaceous note, and roasted Piedmont hazelnuts add texture. The objective is richness wit

Story of the Dish Warm brioche, cool foie gras terrine, fig preserve, toasted Piedmont hazelnuts and aged balsamic create a luxurious bite. Ingredients 8 mini brioche buns; butter; 8 oz foie gras terrine; fleur de sel; figs; sugar; honey; aged balsamic; lemon; thyme; Piedmont IGP hazelnuts. Preparation Cook figs with sugar, honey, balsamic, lemon and thyme 15–20 minutes. Toast hazelnuts at 350°F. Butter and toast brioche. Slice cold foie gras with a hot clean knife. Assemble

Rustic Piedmontese Rubatà breadsticks with toasted hazelnuts, olive oil, and a deeply crisp savory finish.