Wild Boar Ragout with Gnocchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,107 cal. | (53 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 13.1 μg | (437 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 2,688 mg | (67 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 582 mg | |||
| Cholesterol | 360 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the gnocchi
- 750 grams starchy potatoes
- 150 grams Pastry flour
- 75 grams Semolina
- 4 Tbsps melted butter
- 2 egg yolks
- salt
- Pastry flour
- 60 grams Parmesan
- For the boar
- 1 kilogram Leg of Wild Boar (coarsely chopped, bone-in)
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 Celery
- 1 Tbsp olive oil
- 400 milliliters dry white wine
- 150 milliliters Beef broth
- 2 Tomatoes
- 2 Tbsps freshly chopped Fresh herbs (thyme and rosemary)
- 1 tsp lemon juice
- salt
- freshly ground peppers
Preparation steps
For the boar: Rinse and pat dry boar. Peel and mince onion, garlic, carrot and celery root. Heat oil in a pan and sear boar, then add vegetables and cook for 1-2 minutes. Add about half of the white wine and the broth. Cover and simmer, stirring occasionally, for about 1.5 hours.
For the gnocchi: Put potatoes in a pot with a little water, cover and cook for about 25 minutes. Drain, evaporate and peel. Pres through a ricer and let cool.
Stir in flour, semolina, butter, egg yolks and salt. Knead to form a smooth and elastic dough. Roll dough into a finger-thick rope and cut into 2 cm (approximately 3/4 inch) long segments. Let rest for about 15 minutes.
Blanch tomatoes, shock in ice water, peel, quarter, core and mince. Remove boar from sauce, let cool briefly, then loosen meat from bones and cut into pieces. Boil sauce and add tomatoes. Season meat with herbs, lemon juice, salt and pepper.
Boil a large pot of salt water. Add gnocchi and simmer for about 5 minutes until they rise to the surface. Remove with a slotted spoon and drain.
Plate boar and gnocchi. Drizzle with sauce and serve garnished with parmesan.
