PARTNERS
WILD BOAR FILLET EN CROUTE WITH CANNELLINI BEANS SAUSE
Ingredients
N 4 wild boar tenderloin medallions (G 150 each)
G 60 ricotta cheese
Ml 100 still white wine
G 80 pistachios kernels
G 150 pre-cooked cannellini beans
Ml 100 vegetable stock
N 1 clove of garlic
Rosemary to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Sear the fillet on all sides in a non-stick frying pan. Add the garlic, rosemary, wine and simmer until reduced. Cover and cook for about 6′, season with salt.
- Spread the ricotta over each fillet and roll them into the pistachios kernels.
- Toss the cannellini beans on a pan, season with salt and add some vegetable stock, blend and sift all.
- Pour the cannellini beans soup on a serving dish, add the fillet, drizzle with oil and season with ground black pepper.
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ChefRoberto Dormicchi
Wine CouplingVino Valtellina Rosso DOC
Other Info 227 Kcal* *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.
