CRESCIA FLAKY FLATBREAD WITH CHOPPED WILD BOAR, CHARD AND CACIOTTA CHEESE

Preparation	60'
Difficulty	Medium
Game	Boar
Calories	900
Activity	Running M 86', F 118'
People	4
Wine pairing	Colli Pesaresi DOC Sangiovese

Ingredients

For the crescia sfogliata [flatbread]

G 400 ’00’ flour
N 2 eggs
G 50 baker’s yeast
cL100 milk
G 100 lard
Salt and pepper to taste

For the filling

G 200 chopped wild boar
G 200 cooked chard
G 100 finely cut caciotta cheese
N 2 garlic cloves
N 1 sprig rosemary
Extra virgin olive oil to taste
Salt and pepper to taste

Kcal 946*

*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.

Preparation

Crumble the brewer’s yeast and dissolve it in the milk.
Add salt and pepper to the flour, mix and add the whole eggs, then the yeast dissolved in milk and a small knob of lard. Knead the dough until it becomes smooth and homogeneous.
Form a regular ball, which you will let leaven for a couple of hours.
Flour the pastry board, using a rolling pin roll out the dough into a very thin and wide sheet.
Take the rest of the lard, which you have left out of the refrigerator, put a tip on your fingers, and start massaging the dough, leaving an even layer.
Roll up the dough, so as to get a long bead of dough. Take the cord and roll it in the shape of a snail tightly, creating more than one. Let them rest in a cool place for 20’.
Roll out the crescia sfogliata and cook it, like a flaky flatbread, on a very hot pan, a few minutes each side.
Heat the oil, rosemary, and coarse salt in a pan over high heat, pour the chopped wild boar and cook.
Sauté the chard in a pan with oil and a clove of garlic, seasoning with salt.
Fill the crescia flatbread with sautéed chard, chopped wild boar and slices of caciotta cheese. Serve hot.

CRESCIA FLAKY FLATBREAD WITH CHOPPED WILD BOAR, CHARD AND CACIOTTA CHEESE

Ingredients

Preparation

Other dishes from Boar