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WILD BOAR IN CINTA

Serves 4 People

Cooking Time: 30 Minutes

INGREDIENTS:

For the Egg Pasta:

  • 200 gr Flour
  • 2 Eggs
  • Water

For the Well Done Wild Boar Stuffing:

  • 1 kg Wild Boar Cheek
  • 100 gr Carrots
  • 100 gr Green Celery
  • 100 gr Yellow Onion
  • 1 lt Red Wine (Chianti)
  • 1 lt Water
  • 50 gr Tapioca
  • 0,3 gr Nutmeg
  • 0,3 gr Pepper
  • 2 gr Smoked Peppers
  • 0,3 gr Cloves
  • 0,3 gr Juniper Berries
  • 1 Laurel Leaf
  • 3 Tyme Twigs
  • Salt and Pepper

To Combine with the Pork Stuffing:

  • 100 gr of Boiled White Potatoes
  • 100 gr Extra Virgin Olive Oil
  • 100 gr Stracchino Cheese
  • 100 gr Parmigiano Reggiano Cheese
  • 0,5 gr Nutmeg
  • 0,5 gr Pepper

For the Acidic Butter:

  • 1,5 kg White Wine
  • 1,5 kg White Vinegar
  • 900 gr White Onion
  • 2 kg Butter

For the Goat Ricotta with Lemon:

  • 100 gr Goat Ricotta
  • 2 gr Freshly Grated Lemon Peel

For the Pork Sauce with Acidic Butter:

  • 8 kg Pork Bone Cut in Small Pieces
  • 4 kg Pork Shoulder/Cutlet Cut to Stew
  • 7 pz. Pork Ear
  • 1 kg di Cut Carrots
  • 1 kg Shallots
  • 1 kg Leeks
  • 100g Tyme
  • 1 kg Champignon Mushrooms
  • 2 l White Wine

 To Finish the Pork Sauce:

  • 1L Reduced Pork Sauce
  • 10 g Thyme
  • 10 g Sage
  • 20/30 gr Acidic Butter

METHOD: 

For the Egg Pasta:

  1. With a kneader, mix together ingredients, gradually adding water for a smooth and homogenous pasta. Place fresh pasta in a vacuum sealed bag for later use.

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