PARTNERS
Boiled wild boar, avocado pureé, tomato salad and green beans
Ingredients
G 500 wild boar loin
L 1 vegetable stock seasoned with orange and rosemary
N 1 avocado
G 80 green beans
G 80 diced tomatoes
Kitchen string
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
- Tie the wild boar loin with the string, plunge it into boiling vegetable stock seasoned with orange and rosemary. Let cook for about 50′.
- Remove the string and cut the loin into thin slices.
- Cut the avocado into two halves, scoop out the pulp with a spoon and blend with the immersion blender (minipimer). Season with salt and extra virgin olive oil.
- Clean the green beans , cut them into cubes and blanch in boiling water for 1′, drain and cool.
- Cut the tomatoes in half, add the green beans and season with extra virgin olive oil, salt and pepper.
- Pour the avocado purée into a serving dish with the wild boar slices and garnish with tomatoes and green beans.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingRosso di Montalcino DOC
Other Info Kcal 325* *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
