PARTNERS
Wild boar mini burger with smoked aubergine cream
Ingredients
G 400 wild boar (lean meat)
N 1 garlic clove without core
N 1 egg
G 30 Pecorino cheese
G 30 Black truffle
G 500 black round aubergines
G 20 extra virgin olive oil
Ground black pepper
Thyme to taste
Marjoram to taste
Lemon zest to taste
Table salt to taste
Preparation
- Wash and dry the thyme and the marjoram then, pick their leaves off.
- In a mixing bowl, beat the egg, add marjoram, thyme and the garlic.
- Add Pecorino cheese, lemon zest and minced black truffle.
- Combine the mixture with ground wild boar meat, season with salt and pepper, remove the garlic and shape the mini burgers.
- Cook in a non-stick frying pan for about 2′ on both sides.
- cook the eggplants until
- Peel the eggplants, carefully removing all burnt pieces, extract the pulp and blend adding oil and salt.
- Serve the mini burgers accompanied with smoked eggplant puree. Garnish with some thinly sliced black truffle and serve while hot.
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ChefRoberto Dormicchi
Wine CouplingLacrima di Morro d'Alba - Cantina Mario Lucchetti
Other Info Kcal 264* *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.
