INGREDIENTI

Ingredienti per 4 persone:      

1 kg di ventre di cinghiale      

Spago per arrosto o spago da cucina

1 barbabietola precotta

1 cipolla

200 ml di vino rosso

Burro chiarificato

Sale, pepe

Farina o amido

Patate arrosto

600 g di patate cerose

2 cipolle

150 g di lardo di cinghiale

Sale, pepe, paprika in polvere (piccante)

Nocciole caramellate

200 g di nocciole

4 cucchiai di miele, liquido

2 cucchiai di burro

Formaggio spalmabile all’aneto

1 formaggio spalmabile

Un mazzetto di aneto fresco

1 spruzzatina di limone fresco

Sale, pepe

1 cucchiaino di zucchero

Istruzioni

passaggio 1

Cream cheese with dill

Peel and finely dice the onion. Wash the dill and chop finely.

passaggio 2

Add the cream cheese, onion, dill, sugar and lemon juice to a bowl and whisk until the consistency is creamy. Season with salt and pepper to finish up.

passaggio 3

Caramelised hazelnuts

Chop the hazelnuts into chunks. Melt butter in a pan and lightly roast the nuts. Add honey and mix thoroughly, then reduce the heat and caramelise, stirring all the time. Then spread the hazelnuts on an oven tray lined with baking paper and leave to cool.

passaggio 4

Roast and fried potatoes

Cut the beetroot into small cubes (watch out for stains!).

passaggio 5

Season the pork belly with salt. Now spread the cream cheese dip on one side of the belly, but leave some space at the edges (approx. 1 cm). Place the beetroot cubes and the caramelised hazelnuts on top.

passaggio 6

Then roll up the pork belly and tie with butcher’s twine positioned at even intervals (approx. 2 cm). You will find guides to tying up rolled roasts on YouTube, for example.

passaggio 7

Peel and dice the onions. Turn up the heat and brown the rolled roast on all sides in the clarified butter. Add the diced onions. Then douse with red wine and water. Cover the pan and leave to roast for around ninety minutes. Turn occasionally and baste with meat juices.  

passaggio 8

Boil the potatoes with their skins in lightly salted water while the roast is braising. Medium-sized waxy potatoes need to boil for between 20 and 25 minutes. Briefly rinse the boiled potatoes and peel while still hot. Leave to cool before continuing.

passaggio 9

Peel and dice the onions; also dice the wild boar bacon. Cut the cooled potatoes into slices. Render the bacon in a non-stick frying pan, then add the onions and potato slices and fry until a nice brown crust has formed. Season with salt, pepper and paprika powder.

passaggio 10

Take the roast out of the pan once it is done and gently remove the butcher’s twine. Pour the sauce through a sieve, then bring to the boil and reduce, thickening with flour or starch if necessary. Season with salt and pepper to finish up.