PARTNERS
Green apple and potato stuffed shell pasta on vegetable velouté, with lemon-cumin wild boar
Ingredients
G 300 shell pasta
G 200 wild boar meat cut into small cubes
G 100 potatoes
G 100 green apples
G 300 vegetable stock
G 20 butter
G 20 “00” flour
N 1 lemon
G 30 grated parmesan cheese
Cumin to taste
Salt and pepper to taste
Preparation
- Cook the shell pasta in some salted boiling water
- In a non-stick pan sear the wild boar chunks with a small amount of olive oil, then add salt and pepper to taste. Do the same, but in a different pan, with the potatoes (already cut into small cubes).
- Cut some green apples into small cubes and let them rest in some cold water mixed with the juice of ½ lemon. Remember to grate its skin before squeezing it and save the zest for later.
- Bring the vegetable stock to the boil and add a roux made with butter and flour. Set aside.
- Drain the pasta and sauté with the lemon zest, the juice of the other half lemon and the cumin.
- Away from the heat, whisk the pasta in butter and parmesan cheese.
- On a serving plate, place the velouté sauce, the wild boar chunks and the shell pasta stuffed with green apples and potatoes.
Other
ChefRoberto Dormicchi
Wine CouplingCarmignano DOCG
Other Info Kcal 450* *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.
