PARTNERS
Jerusalem artichoke cream with wild boar roll
Ingredients
G 100 slices of wild boar
G 300 Jerusalem artichoke
G 50 extra virgin olive oil
G 150 vegetable stock
G 30 sliced speck
G 100 fresh spinach
N 1 lemon
G 200 savoy cabbage
Rosemary to taste
Sunflower oil for frying
Salt and pepper to taste
Preparation
- Clean the Jerusalem artichoke and keep the skins aside.
- Dice the Jerusalem artichoke flesh and brown it with extra virgin olive oil, pour with vegetable stock and cook for 5′. Adjust the salt and pepper and blend using the immersion blender.
- Sear the spinach in a pan with extra virgin olive oil.
- Pound the slices of wild boar to tenderize, stuff them with salt, pepper, chopped rosemary, lemon zest, slices of speck and spinach. Roll them up and wrap them with food grade film.
- Cook in water at 90°C (194° F) for 30′. Drain and leave to cool.
- Sear the cabbage leaves in boiling water, drain and leave to cool. Cut the savoy cabbage into julienne, season with oil, salt and pepper.
- Fry the Jerusalem artichoke skins in boiling oil, drain and arrange on a paper towel, then salt them.
- Arrange the Jerusalem artichoke cream in the serving dish, the wild boar rolls cut into small pieces, and decorate with fried Jerusalem artichoke.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingVernaccia di Serrapetrona DOCG
Other Info Kcal 221* *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.
