The Christmas menu proposed by Franchi Food Academy

Two appetizers, a first course and a second course to make the day of December 25th even more special

Special Christmas menu

In wishing you a Merry Christmas, the Caccia Passione editorial team today offers you the Christmas menu designed by Franchi Food Academy to celebrate this holiday in a special way. These are two appetizers, a first course and a second course which will certainly delight even the most demanding palates.

APPETIZER 1 – DEER TONGUE AND ITS BRESAOLA

INGREDIENTS
900 g deer tongue
27 gr salt
to taste aromas
For the green sauce
120 gr parsley
80 g crumbs of stale bread
1 garlic clove
100 g EVO oil
30 g vinegar
20 g missoltino

PREPARATION
• For the bresaola, weigh the lower root part of two tongues, add the salt, the flavourings, marinate for 24 hours in the refrigerator, leave to mature for 15 to 30 days and, once matured, slice.
• For the green sauce, soak the bread crumbs in vinegar, blanch the parsley (with stem) for 1 minute in boiling water and stop cooking in water and ice. In a kitchen blender, combine all the ingredients and blend until you obtain a smooth and homogeneous sauce.
• Remove the outer skin from the tongues, season with oil and sear on hot embers.
• Slice the cooked tongue with a knife, season with green sauce and serve alongside
the tongue bresaola.

APPETIZER 2 – BOAR MEATBALLS WITH SAUCE AND GREMOLADA

INGREDIENTS
800 gr wild boar pulp
100 g seasoned lard
150 gr parmesan
15 gr salt
3 eggs
to taste seed oil
For the sauce
2 kg peeled tomatoes
500 gr onion
25 g garlic
12 gr salt
to taste extra virgin olive oil
For the gremolada
60 gr parsley
12 g anchovies in oil
6 g lemon zest

PREPARATION
• Chop the wild boar meat and season it with the rest of the ingredients until the mixture is well blended. Form 60 g meatballs each and fry them for 5 minutes in boiling oil at 170°.
• Finely chop the onions and garlic. Place some oil in a saucepan and brown the mixture. Once browned, pour in the peeled tomatoes, add the salt and cook for about 30 minutes over medium/low heat.
• Add the previously fried meatballs to the tomato and cook them for another 20 minutes. Take the parsley, anchovies and lemon zest and chop everything to obtain the gremolada.
• Serve the meatballs still hot with their sauce and finish the dish with a generous touch of gremolada.

FIRST – WILD BOAR AND CHERRY CAPPELLETTI

INGREDIENTS
450 g wild boar
27 gr salt
5 g pepper
120 ml EVO oil
½ glass of red wine
1 egg
150g sour cherries in the sun
240 ml sour cherry juice
50 gr grated Parmesan cheese
80 g steamed spinach
150 g semolina
100 g shallots
100 gr celery
100 gr carrots
4,05 l cold water
50 gr flour
20 g pre-cooked beetroot
100 ml seed oil
1 g agar agar
to taste marjoram and bay leaves

PREPARATION
• Prepare a fountain with the semolina, add the sifted spinach pulp and the salt (5 g). Knead until you obtain a smooth and homogeneous mixture. Let it rest for 30 minutes.
• In a container place 350 g of wild boar, oil (50 ml), salt (15 g), pepper, marjoram, bay leaves, wine, sour cherries (100 g) and sour cherry juice (70 ml). Mix well. Pour into a baking tray and cook for about 30 minutes at 180°.
• Prepare a brown sauce with 100 g of wild boar, shallots, celery, carrots, sour cherries (50 g) and sour cherry juice (70 ml), salt (5 g) and oil (50 ml). Bake in the static oven for about 20 minutes at 170°. Pour everything into a pan and cover with cold water (4 l). Continue cooking over a moderate heat for 1 hour and 30 minutes. Filter the broth well.
• Mix flour (50 g), water (50 ml), beetroot and oil (20 ml) with a mixer. Spread the mixture into the silicone molds. Cook in a static oven at 150° for 16'.
• Place the seed oil in the freezer for 40 minutes. Bring the sour cherry juice (100 ml) with the agar agar to the boil for 3 minutes. Pour the mixture into a baby bottle and drip into the cooled oily solution. Once you have obtained the spheres, rinse them in water.
• Once the wild boar is cooked in the oven, roughly pass everything through a cutter. Add the parmesan and the egg; mix the mixture to obtain a soft dough. Roll out the dough. Using a round pastry cutter, form circles, with the meat mixture in the centre. Close like hats. Cook the cappelletti in the broth for 4 minutes. Place 4 cappelletti on the serving plate, a few spheres of sour cherry juice, the tuille leaves and the broth.

SECOND – CHAKAPULI STEW WITH DEER

INGREDIENTS
900 g of venison
1 large onion
450 g unripe plums,
tomatillo or green tomatoes
60 g shallots
65 g coriander
3 cloves of garlic
2 dried chillies
120 ml dry white wine
24 g tarragon leaves
11 g fenugreek
to taste extra virgin olive oil
to taste water or vegetable broth
to taste turmeric

PREPARATION
• Place the oil in a pan with a heavy bottom and high sides, then add the onion, previously cleaned and diced, and the turmeric. Stir often and cook for 5 minutes.
• Salt the meat, add it to the pan and brown it lightly on all sides. Add water or broth to cover the meat, bring to the boil and place a lid. Cook over a low heat for 90 minutes if you use cubed stewed meat, 3 hours if you use shank or neck meat. Add water or broth if necessary, to keep the meat covered during cooking.
• Once the meat is tender, but not fully cooked, add the prunes or tomatillos and dried chiles. Stir, partially cover and continue to simmer until the meat is tender.
• Just before serving the meat, add the shallot, tarragon, coriander, fenugreek, garlic and wine. Stir and cook over a low heat for 5 minutes to allow the flavors to blend. Taste and adjust seasoning as needed.
• Serve it hot, you can accompany it with bread or boiled potatoes.