Green apple and potato stuffed shell pasta on vegetable velouté, with lemon-cumin wild boar

Preparation	40'
Difficulty	Medium
Game	Boar
Calories	400 - 500
Activity	Running F 56’, M 40’
People	4
Wine pairing	Carmignano DOCG

Ingredients

G 300 shell pasta
G 200 wild boar meat cut into small cubes
G 100 potatoes
G 100 green apples
G 300 vegetable stock
G 20 butter
G 20 “00” flour
N 1 lemon
G 30 grated parmesan cheese
Cumin to taste
Salt and pepper to taste

Kcal 450*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Cook the shell pasta in some salted boiling water
In a non-stick pan sear the wild boar chunks with a small amount of olive oil, then add salt and pepper to taste. Do the same, but in a different pan, with the potatoes (already cut into small cubes).
Cut some green apples into small cubes and let them rest in some cold water mixed with the juice of ½ lemon. Remember to grate its skin before squeezing it and save the zest for later.
Bring the vegetable stock to the boil and add a roux made with butter and flour. Set aside.
Drain the pasta and sauté with the lemon zest, the juice of the other half lemon and the cumin.
Away from the heat, whisk the pasta in butter and parmesan cheese.
On a serving plate, place the velouté sauce, the wild boar chunks and the shell pasta stuffed with green apples and potatoes.

Green apple and potato stuffed shell pasta on vegetable velouté, with lemon-cumin wild boar

Ingredients

Preparation

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