Spinosini
Ingredients for 4 people
200 g. of Spinosini (macaroni Campofilone), 100 g. porcini, 50 g. of mushrooms, 1 clove of garlic 1 egg, 50 g breadcrumbs, 80 g of cheese, 150 g pulp of wild boar, 10 g. chervil, 20 g. parsley, 3 ripe tomatoes, 2 l. broth, wild boar, 70 g. boiled lentils, 4 grated truffle, olive oil for frying, salt and pepper to taste
Preparation
Prepare the stock using the bones of wild boar and the usual spices.
Finely chop the meat of wild boar, incorporate the egg, bread crumbs, just over half of the cheese, lentils, chopped, chopped herbs, salt and pepper. Mix until a homogeneous mixture and form many small balls the size of a hazelnut. Fry in extra virgin olive oil is hot. Drain on paper towels, add salt and keep warm. Fry the garlic in a pan with a little olive oil. Remove it and add the sliced mushrooms.
Cook for 5 min. over high heat, add the meatballs with wild boar, peeled tomatoes, cut into pieces and Dissem and 1 dl. of broth. Reduce heat and continue cooking for 5 min. (The sauce should be soupy).
Fry the macaroni in extra virgin olive oil, add the sauce, cover and continue cooking for 5 minutes over medium heat. Uncover and add a drizzle of extra virgin olive oil.
Presentation
Form a nest and lay Spinosini with the center of the plate. Add the meatballs and mushrooms left in the pan, drizzle with the sauce and sprinkle with grated pecorino and truffle.
Igles Corelli