Tomato Risone with White Boar Ragù and cacciatora Tapenade

Chef

Preparation	24h
Difficulty	Easy
Game	Boar
Calories	> 1.000
Activity	M 105’, F 145’
People	4
Wine pairing	Castelli Romani DOC rosso

Ingredients

G 500 finely ground wild boar leg
N 3 carrots
N 2 onions
N 1 celery stalk
mL 100 white wine
mL 100 red wine
mL 150 extra-virgin olive oil
G 360 risone (Italian pasta)
Vegetable broth to taste
Salt and pepper to taste
Thyme, sage, rosemary, bay leaf, to taste

For the Tomato Cream:
G 250 red cherry tomatoes
G 250 yellow cherry tomatoes
G 150 black cherry tomatoes
G 200 extra-virgin olive oil
Salt to taste

For the Hunter’s Tapenade:
G 300 pitted Taggiasca olives
N 4 anchovies
G 50 rinsed capers
mL 50 extra-virgin olive oil

For the Tomato Powder:
kG 1.5 cherry tomatoes
Extra-virgin olive oil to taste
Salt, dried oregano, thyme, to taste

Kcal 1160*

*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

Begin by preparing the boar ragù. Dice the carrots, onions, and celery into small cubes (mirepoix). Heat the olive oil in a large pot and sauté the vegetables for about 2’. Add the ground boar and increase the heat, stirring until the meat is well-browned and the juices from the vegetables and meat have evaporated.
Next, pour in the white and red wines, allowing the alcohol to fully evaporate. Continue cooking over low heat for 2-3 h, adding vegetable broth as needed, until you achieve a tender and flavorful sauce. Toward the end of cooking, add finely chopped fresh herbs and season with salt and pepper.
For the tomato cream, blend all cherry tomatoes (red, yellow, and black) with extra-virgin olive oil and a pinch of salt until smooth. Strain through a fine sieve to remove any skins and seeds, achieving a silky texture.
To make the tomato powder, spread cherry tomatoes on a baking sheet, drizzled with oil, salt, oregano, and thyme. Dehydrate in the oven or in a dehydrator at 65°C (150°F) for 24-36 h until fully dry. Once cooled, grind the tomatoes into a fine powder.
Cook the risone as you would a risotto: toast it in a pan with a drizzle of olive oil, then add warm vegetable broth gradually, stirring continuously for a creamy texture. Midway through cooking, incorporate the tomato cream, and continue until the risone reaches the desired consistency.
To serve, layer a base of warm boar ragù on each plate, topped with the risone. Sprinkle with tomato powder, and pipe dots of hunter’s tapenade around the dish (blend the olives, anchovies, capers, and olive oil and transfer to a piping bag). Garnish with fresh seasonal herbs and serve.

Tomato Risone with White Boar Ragù and cacciatora Tapenade

Ingredients

Preparation

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