Also this year Franchi Food Academy offers a delicious Christmas game menu, all to try. In detail, these are the proposals:
Starters
Deer heart carpaccio
Fried wild boar meatballs in green sauce and mustard mayonnaise
Primo
Risone with tomato, wild boar in white sauce and cacciatore-style sauce
Secondo
Wild boar rib with cranberry chutney and vegetables
DEER HEART CARPACCIO
Ingredients
1 deer heart
1 bunch of wild fennel 20 hearts of Stellaria
20 wild violets
salt and pepper to taste
to taste extra virgin olive oil
Preparation
• Open the deer heart in half lengthwise and wash it well under running water to eliminate any blood residue.
• Carefully remove the internal nerves and outer skin, as well as any excess fat.
• Using a very sharp knife, cut very thin slices. The thinner they are,
the better the consistency of the carpaccio will be.
• Arrange the heart slices on the serving plate.
• Season with fleur de sel, freshly ground pepper and a drizzle of extra virgin olive oil
fruity.
• Decorate the dish with tufts of wild fennel, Stellaria hearts and rose petals.
wild violets.
• Serve immediately to appreciate the freshness and delicacy of the ingredients.
FRIED WILD BOAR MEATBALLS IN GREEN SAUCE AND MUSTARD MAYONNAISE
Ingredients
250 g wild boar pulp 100 g pork pulp 20 g parsley
20 gr parmesan
20 g dry bread 125 ml milk
8 gr fine salt
For the breading of the meatballs
100 gr flour 00
3 eggs
150 g breadcrumbs
For frying
250 ml sunflower seed oil
For the green sauce
200 gr parsley
3 anchovy fillets in oil
50 g white wine vinegar
1 tablespoon of desalted salted capers 150 g extra virgin olive oil
For the mustard mayonnaise
2 egg yolks (at room temperature) 250 g seed oil
1 tablespoon of mustard
3 gr fine salt
1 teaspoon of vinegar
Preparation
• Start by finely chopping the wild boar and pork pulp. Soak the dry bread in milk to soften it, then squeeze it and add it to the meat in a large bowl. Add the chopped parsley, grated Parmesan and salt, mixing everything well until you get a smooth mixture. Let the mixture rest in the refrigerator for about 15 minutes.
• Meanwhile, prepare the green sauce: wash the parsley, removing the lower half of the stems. Transfer the parsley to the blender, add the anchovies, vinegar, desalted capers and extra virgin olive oil. Blend until you obtain a smooth and homogeneous cream, then put the sauce in the refrigerator to firm up for about 10 minutes.
• For the mustard mayonnaise, pour all the ingredients into a tall glass, preferably a blender. Place the blender on the bottom and, at medium speed, start blending, moving slowly upwards to incorporate the oil evenly and obtain a thick and creamy mayonnaise.
• Remove the meatball mixture from the refrigerator and shape it into small meatballs of about 30 g each, rounded or slightly oval, depending on your preference. Pass each meatball first in the flour, then in the beaten egg and finally in the breadcrumbs, making sure to cover them evenly. If you want a crispier coating, repeat the passage in the egg and breadcrumbs for a second layer.
• Heat the sunflower oil to 180°C in a frying pan and fry the meatballs for about 5 minutes, until they are golden and crispy on the outside. Once cooked, drain them on absorbent paper to eliminate the excess oil and season with salt.
• To serve, spread the salsa verde at the base of the plate, arrange the meatballs on top, three per portion, and finish with a dollop of mustard mayonnaise on top of each meatball, using a squeezer for a precise and decorative touch. Serve them piping hot to enhance their flavor and crunchy texture.
RICE WITH TOMATO, WILD BOAR IN WHITE AND MEAT WITH CACCIATO
Ingredients
500 g finely minced wild boar leg 3 carrots
2 onions
1 coast celery
100 ml white wine
100 ml red wine
150 ml extra virgin olive oil 360 gr rice
qb vegetable broth
salt and pepper to taste
to taste thyme, sage, rosemary, bay leaves
For the tomato cream
250 g red datterini tomatoes
250 g yellow datterini tomatoes
150 g black datterini tomatoes
200 gr extra virgin olive oil salt to taste
For the cacciatore-style beaten meat
300 g pitted Taggiasca olives 4 anchovies
50 gr desalted capers
50 ml extra virgin olive oil
For the tomato powder
1,5 kg datterini tomatoes
qb extra virgin olive oil qb salt, dried oregano, thyme
Preparation
• Start by preparing the wild boar ragù. Cut the carrots, onions and celery into small cubes (mirepoix). Heat the oil in a large saucepan and fry the vegetables for 2 minutes.
• Add the minced wild boar meat and raise the heat, stirring until it is well browned and the liquid released by the vegetables and meat has dried up.
• At this point, pour in the wines, allowing the alcohol to evaporate completely. Continue cooking over low heat for 2-3 hours, adding vegetable stock when necessary, until the consistency is soft and tasty. Towards the end of cooking, add the chopped aromatic herbs and season with salt and pepper.
• For the tomato cream, blend all the cherry tomatoes (red, yellow and black) with extra virgin olive oil and a pinch of salt. Pass the resulting cream through a fine sieve to eliminate any peels and seeds, obtaining a smooth consistency.
• For the tomato powder, spread the datterini on a baking tray with a drizzle of oil, salt, oregano and thyme. Dry them in the oven or in a dehydrator at 65 °C for 24-36 hours, until they are completely dry.
• Once cooled, blend them finely to obtain a fine powder.
• Cook the rice like a risotto, toast it in a saucepan with a drizzle of oil; then, start adding the hot vegetable stock, a little at a time, stirring continuously to obtain a creamy consistency. Halfway through cooking, add the tomato cream,
continuing to cook until the desired consistency is reached.
• Arrange a base of warm wild boar ragù on the plate, then cover with the risotto. Sprinkle the plate with tomato powder and add here and there dots of cacciatore-style chopped tomatoes (obtained by blending together olives, anchovies, capers and oil and placing in a piping bag). Garnish with fresh seasonal aromatic herbs and serve.
WILD BOAR RIB WITH REDBERRY CHUTNEY AND VEGETABLES
Ingredients
4 steaks (total weight approx. 1,5 kg) 300 g butternut squash
1 small shallot
2 cloves of garlic
400 g Swedish turnip (rutabaga)
200 ml chicken or game broth 1 bunch of sage
salt and pepper to taste
to taste extra virgin olive oil
For the chutney
250 g fresh cranberries
1 small shallot, diced 125 ml orange juice
125 mg sugar
30 ml apple cider vinegar
1 cinnamon stick
6 gr salt
Preparation
• Peel the pumpkin and cut it into large cubes. Do the same for the utabaga, keeping it separate.
• In a saucepan, heat a drizzle of EVO oil, then add the pumpkin, chopped shallot and a pinch of salt. Cook over medium heat for 2-3 minutes, stirring occasionally.
• Add the minced garlic and cook for another minute. Pour in the broth, lower the heat and simmer until the pumpkin is soft. Blend everything together to obtain a smooth puree.
• Heat a large pan with a drizzle of oil. Add the rutabaga, a sprig of sage, salt and pepper. Sauté for 3-4 minutes.
• Transfer the pan to a preheated oven at 200°C and cook until the rutabaga is tender and caramelized.
• In a small saucepan, combine all the chutney ingredients.
• Cook over high heat until it boils, then lower the heat and leave
simmer. Stir occasionally and cook until thickened.
• Heat a thick-bottomed pan over a high heat. Salt and pepper the wild boar chops. • Add oil and a few sage leaves to the pan, then brown the chops until
they are not golden and caramelized on both sides.
• Transfer them to the oven together with the rutabaga and cook for 5-8 minutes or until cooked to your liking.
• Spread the pumpkin puree on the bottom of the plate. Add the caramelized rutabaga and place the wild boar rib in the center.
• Top with a generous spoonful of cranberry chutney and garnish with a few fresh sage leaves
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