Pay homage to the ancestors with this recipe! It’s perfect with game meat and freshly caught fish, but will provide warmth and comfort all year round! Its rustic bone broth is perfectly balanced by a cherry tomato and ricotta sauce, along with a sweet honeyberry jam. And although we suggest you try them in your baskets, you can replace bison, duck and elk with your favourite wild meat, and halibut with any firm white fish, such as cod, haddock or hake!
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Ingredients
FOR THE RUSTIC BROTH
15 ml (1 tbsp.) canola oil
1 onion, choppep
30 ml (2 tbsp.) minced garlic
2 beef marrow bones
1 carrot, diced
1 container 227 g white mushrooms, quartered
60 ml (1/4 cup) dry pearl barley
125 ml (1/2 cup) corn kernels
3.5 litres (14 cups) beef stock
1 bay leaf
FOR THE CHERRY TOMATO AND RICOTTA SAUCE
375 ml (1 1/2 cups) halved cherry tomatoes
30 ml (2 tbsp.) olive oil
10 ml (2 tsp.) minced fresh thyme
5 ml (1 tsp.) minced fresh rosemary
30 ml (2 tbsp.) sugar
Salt and pepper to taste
250 ml (1 cup) ricotta cheese
FOR THE HONEYBERRY JAM
375 ml (1 1/2 cups) honeyberries
125 ml (1/2 cup) sugar
60 ml (1/4 cup) minced French shallots
30 ml (2 tbsp.) red wine vinegar
15 ml (1 tbsp.) fresh lemon juice
Salt and pepper to taste
SUGGESTED DIPPING INGREDIENTS
Halibut cubes
Bison strips
Duck breast cubes
Elk strips
White mushrooms
Asparagus pieces
Eggplant cubes
Preparation
FOR THE CHERRY TOMATO AND RICOTTA SAUCE
Preheat the oven to 205°C (400°F).
On a baking sheet, toss the tomatoes with the olive oil, herbs and sugar. Season with salt and pepper. Bake for 20 to 25 minutes. Remove from the oven and leave to cool.
In a bowl, mix the roasted tomatoes with the ricotta. Refrigerate until ready to serve.
FOR THE HONEYBERRY JAM
Combine the ingredients for the honeyberry jam in a saucepan.
Bring to a boil, then simmer for 15 to 20 minutes over low-medium heat, until a jam texture is obtained. Remove from the heat and leave to cool.
FOR THE RUSTIC BROTH
In another saucepan, heat the canola oil over medium heat. Cook the onion, garlic, marrow bones, carrot and mushrooms for 2 to 3 minutes.
Add the barley, corn, beef stock and bay leaf. Bring to a boil, then simmer for 20 to 25 minutes over low-medium heat, until about a quarter of the broth has evaporated.
Taste and adjust seasoning if necessary.
Remove the marrow bones from the pan. Strain the stock through a sieve. Reserve the barley and vegetables.
AT MEALTIME
Pour the required amount of rustic broth into the Fondussimo Pot. Reserve the rest of the broth.
Serve with the cherry tomato and ricotta sauce, honeyberry jam, reserved barley and vegetables and dipping ingredients in serving tableware.
A few tips
To make this recipe even more traditional, replace the two tablespoons of sugar in the ricotta sauce with the same amount of maple syrup!
The barley and vegetables left over from preparing the broth can be used either as a side dish, or to make a delicious Sagamité soup to serve as a starter!
