Ingredients for 4 people
12 Tortelli with wild boar
160 g Tomato juice
4 g Agar-agar
Basil, salt, and pepper to taste
40 g Pork cheek (guanciale)
80 g Fresh peas
8 g Sodium alginate
400 g Calcium solution
Oil for frying
Procedure
Place the Tortelli with wild boar in boiling water for 1 minute, dry them, and fry in hot oil. Drain and place on absorbent paper.
Boil the tomato juice with basil, salt, and pepper, then blend and strain through a sieve. Combine the alginate with the tomato juice, and using a syringe, drop the mixture into the calcium bath to form spheres. Rinse the spheres in cold water.
Boil the peas and blend them with the cooking water to obtain a smooth purée, then pass through a fine sieve. Mix the agar-agar with the pea mixture. Place everything into small round molds and refrigerate until set.
Cut the guanciale into julienne strips, brown in a pan until crispy, then drain on absorbent paper. Plate the Tortelli with wild boar along with the tomato spheres, pea gel, and guanciale.
