PARTNERS
WILD BOAR TORTELLO WITH BERRIES, ORANGE AND ROSEMARY
Ingredients
For the dough
G 260 of Italian “00” (very fine) flour
N 3 eggs
Salt to taste
For the filling
G 200 wild boar pulp
G 20 onion
N 1 clove of garlic
N 1 sprig of rosemary
N 1 small cup of white wine
G 30 grated Parmesan cheese
N 1 egg yolk
Sage, marjoram, thyme to taste
Extra virgin olive oil to taste
For the broth
N 1 sprig of rosemary
Wild berries infusion to taste
Orange zest to taste
Preparation
- Mix the flour and eggs, adding a pinch of salt and let the dough rest, cover it with a cling film for 10’.
- Roll out the dough and cut into disks with a pastry cutter.
- Prepare a sauté with the extra virgin olive oil, the onion into brunoise, the crushed garlic, then add the meat cut into regular cubes and the aromatic herbs.
- Cook the meat, pour in the wine, let it evaporate, then season with salt and pepper.
- Pass the meat through the mincer twice, add the Parmesan cheese, the egg yolk and mix. Stuff the pasta discs and close them to make a tortello.
- Infuse the berries with the orange peel and rosemary, filter, bring to a boil, and season with salt.
- Cook the tortelli in abundant salted water, drain, then arrange in a serving dish, with grated orange peel in the microplane, flowers and sprig of rosemary, and the berries infusion.
Other
ChefRoberto Dormicchi
Wine CouplingLambrusco Mantovano DOC
Other Info Kcal 447* *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.
