Wild boar cappelletti with cheese fondue, black truffle and black cherry

Preparation	1h 30'
Difficulty	Hard
Game	Boar
Calories	600 - 700
Activity	Running M 63', F 87'
People	4
Wine pairing	Marche Rosso IGT Cardoviola 2020, Conventino di Monteciccardo

Ingredients

For the filling

G 350 wild boar
N 1 carrot
N 1 onion
N 1 stalk of celery
N 1 sprig of rosemary
N 1 glass of red wine
Extra virgin olive oil to taste
Salt and pepper to taste

For the pasta dough

N 3 eggs
G 280 flour 0
mL 1 extra virgin olive oil
Salt to taste

For fondue

mL 400 milk
G 40 butter
G 40 flour 0
G 100 Casciotta d’Urbino cheese
Nutmeg to taste

Black truffle to taste
Black cherry syrup to taste
Savory to taste

Kcal 700*

*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

Create a volcano with flour, break the eggs and put them in the centre of the volcano with a pinch of salt and oil. Beat the eggs with a fork and mix until smooth.
Cover the dough with a little oil and film, set aside for about 30′. While the dough is resting, proceed with the preparation of the filling.
Fry chopped celery, carrot, onion and rosemary in a little oil. Add the wild boar cut into cubes and brown it, shaded with red wine and cook for about 30′.
Once cooked, mince the meat, add the egg and parmesan and mix until the dough turns compact.
In a saucepan melt the butter, add the flour and stir over low heat, add the milk previously heated little by little without interruption, keeping the flame low. Complete with grated Casciotta d’Urbino cheese, nutmeg and a pinch of salt, mix very well until boiling.
Take the egg dough, remove the film and roll it with a rolling pin on a lightly floured pastry board. With the help of a bowl-dough form circles, then fill them with the filling and close them as a cappelletto.
Cook the cappelletti in salted boiling water for about 3′. Drain and sauté with melted butter and savory.
On the bottom of the plate, add a ladle of fondue, then cappelletti. Finish the dish with grated black truffle and a drizzle of black cherry syrup.

Wild boar cappelletti with cheese fondue, black truffle and black cherry

Ingredients

Preparation

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