Wild boar and sour cherries cappelletti
- CourseMain Course
- Preparation3h30'
- Difficultymedium
- Gamewild boar
- Calories600 - 700
- ActivityM 60’ F 82’
- Persons4
Ingredients
For the pasta
G 80 steamed spinach pulp, sieved
G 150 semolina
G 5 salt
For the filling
G 350 wild boar
G 15 salt
G 5 pepper
G 50 oil
½ glass of table red wine
Marjoram
N 2 bay leaves
G 100 sun-dried sour cherries
G 70 sour cherry juice
G 50 Parmesan cheese
N 1 egg
For the broth
G 100 wild boar
G 100 shallot
G 100 celery
G 100 carrots
G 50 sun-dried sour cherries
G 70 sour cherry juice
N 2 bay leaves
G 5 salt
mL 50 extra virgin olive oil
L 4 cold water
For the tuile
G 50 flour
G 50 cold water
mL 20 extra virgin olive oil
G 2 salt
G 20 pre-cooked beetroot
For the sour cherry juice spheres
mL 100 sour cherry juice
mL 100 seed oil
G 1 agar agar
Preparation
- Prepare a volcano with the semolina, add the sieved spinach and salt. Knead until smooth and homogeneous. Let it rest for about 30′.
- Place 350 g of wild boar, oil (mL 50), salt (G 15 ), pepper, marjoram, bay leaf, wine, sour cherries (G 100) and sour cherry juice (mL 70) in a bowl. Mix well. Pour into a baking sheet and bake for about 30′ at 180 °C (356 °F).
- Prepare a brown base with 100 g of wild boar, shallots, celery, carrots, sour cherries (G 50) and sour cherry juice (mL 70), salt and oil. Bake in the static oven for about 20′ at 170 °C (338 °F). Pour everything into a pot and cover with cold water. Continue cooking over moderate heat for 1 h and 30′. Filter the broth well.
- Mix flour (G 50), water (mL 50), with a mixer. Roll out the mixture in the silicone moulds, using a spatula. Bake in a static oven at 150 °C (302 °F) for 16′. So, you get a crunchy decoration.
- Place the seed oil in the freezer for 40′. Bring the sour cherries juice to a boil with agar agar for 3′. Pour the mixture into a bottle or take it with a syringe without a sterilized needle. Drip into the cooled oily solution. Once the balls are obtained, you can rinse them in running water.
- Once the boar is cooked in the oven, proceed to pass everything to the cutter in a coarse manner. Add the parmesan and the egg; mix the mixture until you get a soft dough.
- Roll out the dough, which is quite thin. With a round pastry cutter, form circles, in the center of which you will lay the meat mixture. Close the circle in half.
Other
ChefMartina Sciarra
Wine CouplingLacrima di Morro d’Alba DOC Superiore
Other Info Kcal 663* *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.
