Wild boar tortello with butter, rosemary and orange

Preparation	75'
Difficulty	Hard
Game	Boar
Calories	600 - 700
Activity	Running M 57’, F 79’
People	4
Wine pairing	Gutturnio Colli Piacentini DOC

Ingredients

G 250 flour
N 3 eggs
G 30 spinach
G 400 wild boar meat
G 50 onion
G 50 celery
G 30 white wine
G 20 grated Parmesan cheese
G 80 butter
G 100 carrot
N 1 orange
Extra virgin olive oil, salt and pepper to taste
Rosemary and curry to taste
Pecorino cheese to taste
Vegetable broth to taste

Kcal 630*

*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 60Kg and an average male weight of 80 Kg.

Preparation

To prepare egg pasta with spinach, put the flour on a pastry board, making a flour volcano. Add eggs and boiled and chopped spinach, then mix with a fork, combining the flour. Start kneading the dough by hand for about 10′. Once kneaded, roll up with food grade film and leave to stand for 10′.
Dice the onion and celery. Brown the vegetables in a pan with a little extra virgin olive oil, add the wild boar meat and the white wine, then cook for about 5′.
Mince the meat and season with Parmesan cheese, salt and pepper.
Spread the dough using a rolling pin, cut some disks with a pastry ring, fill with stuffing and close as a tortello.
Clean the carrots, dice and put them into a saucepan to cook, covered in water. Once cooked, blend them with an immersion blender and add salt and curry, to make a cream.
Chop the rosemary.
Cook the tortelli in boiling and salted water for around 6′ and drain in a pan, then combine with butter, chopped rosemary and orange zest.
Arrange the carrot cream on a serving dish, add the tortelli and garnish with rosemary, orange zest and grated Parmesan cheese with the Microplane.

Wild boar tortello with butter, rosemary and orange

Ingredients

Preparation

Other dishes from Boar