Wild boar and roveja

Preparation	2 gg
Difficulty	Hard
Game	Boar
Calories	600 - 700
Activity	M 56’ F 78’
People	4
Wine pairing	Montefalco DOC rosso

Ingredients

G 300 bone-in wild boar rib
G 30 mustard seeds
G 500 Montefalco red wine
G 30 extra virgin olive oil
G 10 smoked paprika
G 10 salt
G 2 ground cloves
N 1 star anise
G 5 garlic
G 200 onions
G 200 celery
G 500 wild boar broth (made with bones)

For the stew:

G 200 wild boar thigh meat
G 100 carrots
G 100 onions
G 200 Sagrantino red wine
G 10 capers
G 10 anchovy sauce
G 50 tomato paste
G 500 wild boar broth (made with bones)
G 2 juniper berries
N 2 bay leaves
G 30 extra virgin olive oil
G 1 black pepper

For the torta al testo:

G 300 all-purpose flour
G 150 water
G 10 lard
G 10 extra virgin olive oil
G 10 salt
G 5 fresh yeast

For the polenta:

G 125 roveja flour
G 75 cornmeal
L 1 water
G 5 salt
G 10 extra virgin olive oil
G 20 Parmigiano Reggiano cheese

For garnishing:

G 50 roveja
G 10 wormwood
G 10 forest lichens

Kcal 624 *

*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

Season the wild boar rib by placing it in a vacuum-sealed bag with all the ingredients except the broth, and let it marinate for 36 h. Chop the vegetables into large pieces and prepare the wild boar thigh meat by cutting it into cubes of about 2 cm, which should be seasoned separately in another vacuum-sealed bag with spices and wine for 24 h.
Soak the roveja in cold water for 12 h, then boil it for 20’. Once drained, dress it with olive oil and salt, and let it season for at least 12 h before use.
In a steel pot, cook the rib, adding oil and browning it on all sides until well browned. Add the seasoned vegetables and spices from the marination phase, stir, then deglaze with the wine and braise gently, adding wild boar broth if necessary, until the meat easily separates from the bones, creating the “pulled” effect. Blend the vegetables and cooking liquids to create a cream for filling the torta al testo.
For the stew, drain the meat from the liquid and brown the wild boar cubes in a rondeau with a little oil until golden. Dice the vegetables to the same size as the meat, add them along with the capers and spices, and cook over high heat. Deglaze with the marinating wine, then add the anchovy sauce and tomato paste. Cook for about an hour until tender.
For the torta al testo, knead the flour, water, and yeast until the dough is smooth. Once the fats are incorporated, let it rise for 2 h. Form small balls of 30 g, roll them out, and let them rise for another 30‘, then cook them on a cast iron skillet for 5’ on each side.
Finally, prepare the polenta by bringing salted water and oil to a boil, then gradually add the flours while stirring. Cook for about 30’ over moderate heat, and at the end of cooking, stir in the Parmigiano Reggiano cheese.

Wild boar and roveja

Ingredients

Preparation

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