PARTNERS
Wild boar tortello with butter, rosemary and orange
Ingredients
G 250 flour
N 3 eggs
G 30 spinach
G 400 wild boar meat
G 50 onion
G 50 celery
G 30 white wine
G 20 grated Parmesan cheese
G 80 butter
G 100 carrot
N 1 orange
Extra virgin olive oil, salt and pepper to taste
Rosemary and curry to taste
Pecorino cheese to taste
Vegetable broth to taste
Preparation
- To prepare egg pasta with spinach, put the flour on a pastry board, making a flour volcano. Add eggs and boiled and chopped spinach, then mix with a fork, combining the flour. Start kneading the dough by hand for about 10′. Once kneaded, roll up with food grade film and leave to stand for 10′.
- Dice the onion and celery. Brown the vegetables in a pan with a little extra virgin olive oil, add the wild boar meat and the white wine, then cook for about 5′.
- Mince the meat and season with Parmesan cheese, salt and pepper.
- Spread the dough using a rolling pin, cut some disks with a pastry ring, fill with stuffing and close as a tortello.
- Clean the carrots, dice and put them into a saucepan to cook, covered in water. Once cooked, blend them with an immersion blender and add salt and curry, to make a cream.
- Chop the rosemary.
- Cook the tortelli in boiling and salted water for around 6′ and drain in a pan, then combine with butter, chopped rosemary and orange zest.
- Arrange the carrot cream on a serving dish, add the tortelli and garnish with rosemary, orange zest and grated Parmesan cheese with the Microplane.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingGutturnio Colli Piacentini DOC
Other Info Kcal 630* *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.
