Tag: wild

Genovese recipe of wild boar on cereal focaccia – Italian Cuisine

Ingredients FOR THE FOCACCIA

250 g flour 0
100 g re-milled durum wheat semolina
45 g mixed cereal flour and seeds
9 g salt
2 g fresh brewer's yeast

Ingredients FOR THE GENOVESE

400 g onions
350 g wild boar shoulder meat
40 g celery
20 g carrot
Juniper berries
black peppercorns
cloves
thyme
marjoram
salt
peanut oil
extra virgin olive oil

Duration: 7 h 30 min

Level: Medium

Doses: 4 people

FOR THE FOCACCIA
Dissolve yeast in 210 g of water, in a bowl; add a part of the flour 0 forming a pastel. Add salt and mix, then add all the remaining flours and semolina; knead, first in the bowl, then on the work surface, for about 15 minutes.
Place the dough in a container greased with oil, cover and let it rise at room temperature for 5 hours.
Crush then lightly the dough and make two folds, closing it on itself in a block. Rotate it in your hollow hands, on the work surface, giving it a ball shape again. Put it back in a container greased with oil and let it rise covered, in the refrigerator, for 17 hours.
Remove the dough from the fridge and leave it at room temperature for another 3 hours, then roll it out with the help of a little semolina. Remove the excess semolina and roll out the dough in a pan greased with extra virgin olive oil. Bake at 250 ° C for 15-20 minutes.

FOR THE GENOVESE
Cleanse and chop the celery and carrot.
Peel the onions and slice them thinly.
Brown in a saucepan the celery and carrot with a drizzle of extra virgin olive oil. Separately, brown the wild boar meat in a pan with peanut oil, salt, thyme and marjoram, then transfer it to the saucepan with the vegetables and cover with the onion.
Cook over low heat for 4 hours, adding in the last 45 minutes a bunch of thyme and marjoram and the spices: a few peppercorns, a few juniper berries and 1-2 cloves.
Frayed wild boar meat and serve it with the onions, accompanying it with the focaccia.
To know: the original recipe calls for the wild boar shank, not the bite-sized shoulder pulp. In case you want to use the shins, which are more difficult to find, calculate 7 hours of cooking.

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Carrot cream recipe with wild herbs and macadamia nuts – Italian Cuisine

A tip from chef Carlo Cracco "the cream could be spiced up with a few drops of Traditional Balsamic Vinegar of Modena, which gives a little acidity, but gentle"

Ingredients

500 g clean carrots
120 g clean mixed leaves (curly endive, rocket, soncino, catalonia)
100 g peeled potatoes
60 g macadamia nuts
30 g butter
30 g shallot
2 carrots in ribbons to decorate
garlic
vegetable broth

Duration:

Level: Easy

Doses: 4 people

For the recipe of carrot cream with wild herbs and macadamia nuts, Cut carrots and potatoes into pieces of the same size.
Heat in a saucepan the sliced shallot with the butter and 1 clove of garlic with the peel.
United carrots and potatoes, brown for 5 minutes, then add about 900 g of hot broth and cook over medium heat for about 20 minutes.
Eliminate finally the garlic and blend until a smooth and velvety cream is obtained.
Serve it completing the dishes with leaves, carrot ribbons and macadamia nuts.

Beetroot gnocchi and wild boar goulash recipe – Italian Cuisine

Ingredients FOR GNOCCHI

500 g potatoes
300 g boiled beets
230 g flour
1 egg
salt

Ingredients FOR BOAR GOULASH

500 g wild boar pulp cut into chunks
2 large onions
2 cloves of garlic
2 bay leaves
1 branch of rosemary
1 carrot
1 stalk of celery
1 boiled beetroot
flour
butter
tomato concentrate
sweet paprika
pepper in grains
Juniper berries
sprigs of thyme
Red wine
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Medium

Doses: 6 people

FOR GNOCCHI
Cleanse beets and cut into slices. Boil the potatoes in their skin for 40 minutes, peel and mash them. Blend the beets and add them to the potatoes.
Knead with the flour, egg and a pinch of salt until a homogeneous mixture is obtained. Form the gnocchi, boil them, cool them in water and ice, drain and distribute them on a tray.

FOR THE BOAR GOULASH
Cleanse onions and cut into slices; stew them in a saucepan together with the peeled garlic, a pinch of salt, a drizzle of oil and a finger of water for about 10 minutes, until soft.
Clean carrot and celery and add them to the onion, whole. Lightly flour the meat and brown it in a non-stick pan with a drizzle of oil and a small knob of butter for about 5 minutes.
Drain the excess fat and add the meat to the vegetables. Deglaze the pan with 250 g of red wine and then pour it into the meat casserole. Season with a pinch of paprika, 1 tablespoon of pepper, a few juniper berries, rosemary, thyme; wet with water, cover, and color with 1 tablespoon of tomato paste. Add salt and cook covered until the meat is soft, for about 50 minutes.
Remove celery and carrot, rosemary and thyme. Drain the meat and onions and let the sauce in which they cooked cool, then remove the fat that has risen to the surface with a spoon.
You do reduce the sauce, if needed, until a sauce is obtained; add the meat.
Prepare a beetroot juice.
Jump the gnocchi in a casserole with the juice, butter and salt.
Serve them with wild boar goulash.