Green apple and potato stuffed shell pasta on vegetable velouté, with lemon-cumin wild boar
300 gr shell pasta
200 gr wild boar meat cut into small cubes
100 gr potatoes
100 gr green apples
300 gr vegetable stock
20 gr butter
20 gr “00” flour
30 gr grated parmesan cheese
cumin to taste
salt and pepper to taste
Cook the shell pasta in some salted boiling water
In a non-stick pan sear the wild boar chunks with a small amount of olive oil, then add salt and pepper to taste. Do the same, but in a different pan, with the potatoes (already cut into small cubes).
Cut some green apples into small cubes and let them rest in some cold water mixed with the juice of ½ lemon. Remember to grate its skin before squeezing it and save the zest for later.
Bring the vegetable stock to the boil and add a roux made with butter and flour. Set aside.
Drain the pasta and sauté with the lemon zest, the juice of the other half lemon and the cumin.
Away from the heat, whisk the pasta in butter and parmesan cheese.
On a serving plate, place the velouté sauce, the wild boar chunks and the shell pasta stuffed with green apples and potatoes.
Wine CouplingCarmignano DOCG