THE WILD BOAR DOZING BENEATH THE PLUM TREE PLUMS

Preparation	60'
Difficulty	Hard
Game	Boar
Calories	400 - 500
Activity	Running M 44', F 60'
People	4
Wine pairing	Etna Rosso DOC

Ingredients

For the Aronia broth:

G 250 light chicken stock
G 80 of dried stoned plums

For the pasta:

G 100 durum wheat flour
G 25 carob flour
N 1 whole egg
N 1 egg yolk

For the filling:

G 250 leg or shoulder of wild boar
G 300 stock
G 100 bread soaked in water
G 50 extra virgin olive oil
N 1 carrot
N 1 onion
N 1 bouquet garni
N 2 juniper berries
Salt and pepper to taste

For topping

N 4 freeze-dried raspberries
N 4 crispy rice wafers

Kcal 484*

*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

Add the extra virgin olive oil and the finely chopped onion and carrot to a saucepan, along with a garlic clove and the juniper, and gently sweat them.
Sear the boar meat separately before adding it to the vegetable base. Season lightly with salt and pepper and add the bouquet garni. Cook, adding stock as necessary.
Shred the meat, before mincing together with half the cooking juices and, at the end, adding the well-drained bread. Season with salt and pepper.
While making the tortelli, set the broth on the hob and bring to the boil.
Add the chopped, dried plums and allow to boil gently for 5’, then strain it all through with a clean tea towel.
Dish up the plum broth into bowls placing three wild boar tortelli in the centre. Crumble over a freeze-dried raspberry and finish the dish off with a crispy rice wafer.

THE WILD BOAR DOZING BENEATH THE PLUM TREE PLUMS

Ingredients

Preparation

Other dishes from Boar