PARTNERS
WILD BOAR PADELLACCIA WITH CRISPY BREAD, ORANGES AND APPLES
Ingredients
For the padellaccia:
G 450 wild boar pulp
G 150 pork flank
G 12 salt
G 100 onion
N 1 bay leaf
N 2 garlic cloves
mL 100 wine
L 1 meat stock or water
Extra virgin olive oil to taste
For the apple gel:
mL 100 apple juice
G 1 salt
G 1 xantana
For the orange gel:
mL 100 orange juice
G 1 salt
G 1 xantana
For the crisp bread:
G 80 breadcrumbs
mL 20 extra virgin olive oil
G 2 salt
G 1 pepper
Rosemary, sage, and thyme to taste
Preparation
- Cut the wild boar meat and pork flank, and brown them in a sauté of onions. Add the herbs and salt, deglaze with wine, and let it simmer in hot water or meat stock.
- For each gel, combine the ingredients and blend with an immersion blender.
- For the bread, heat some oil in a pan, add the herbs, and toast the bread until it becomes brown.
- Once the meat is cooked, shred it with a fork, transfer it to a baking pan, and let it cool. Make squares with the meat and place on top of the crispy bread along with the apple and orange gels. Garnish it with diced apples and lime zest.
Other
ChefEdoardo Sbaraglia
Other Info Kcal 460* *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.
