PARTNERS
Triangles wild boar and mushrooms
Ingredients
For the pasta
G 300 pâte brisée
G 400 wild boar meat
G 100 grated fontina cheese
G 100 Champignon mushrooms
G 20 onion
G 30 white wine
Truffle purée
G 800 vegetable broth
G 200 fresh cream
N 2 yolks
G 60 butter
G 60 flour
G 30 Parmesan
G 50 black truffle
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
- Heat extra-virgin olive oil in a saucepan and cook chopped onion.
- Add the ground wild boar meat, wine, Champignon mushrooms and season with salt and pepper. Let cool.
- Combine the fontina cheese to the mixture.
- Roll out the dough and form square of 5 cm each side.
- Stuff each square with the mixture and close it into triangle.
- Bake the triangles in oven at 180° for 8′.
- Prepare a roux with butter and flour, add vegetable broth little by little then, when it comes to a boil remove the pan from the heat and add fresh cream beaten with yolks, Parmesan and grated black truffle.
- Lay the triangles on a serving dish and serve immediately accompanied with truffle purée.
Other
ChefRoberto Dormicchi
Wine CouplingRosso piceno DOC
Other Info Kcal 988* *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.
