Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Braised wild boar cheek and Mezzalune Quattro Formaggi
Braised wild boar cheek and Mezzalune Quattro Formaggi

Ingredients
- Mezzalune Quattro Formaggi – 3 pcs
- Wild boar cheek – 1 pc
- Carrots – 2 pcs
- Onion – 1 pc
- Crushed garlic – 1 clove
- Bouquet garni – 1
- Olive oil – 1 tbsp
- Flour – 1 tbsp
- Red wine – 200 ml
- Clove – 1
- Button mushrooms – 50 g
- Beef stock – 300 ml
- Salt and pepper
Preparation
- Finely chop the vegetables. Peel half of the onion and stud the other half with the clove.
- Heat the oil in a stew pot. Sauté the chopped onion. Add the wild boar cheek and let it brown.
- Sprinkle with flour, pour in the red wine until the meat is covered. Add the vegetables and bouquet garni. Add more stock if needed. Cover and let simmer on low heat for 3 hours.
- Set aside the meat and one carrot. Pass the vegetables and sauce through a food mill to thicken, then strain through a sieve. Tip: Add dark chocolate.
- Reheat the meat and carrot in the sauce with the mushrooms for 10 minutes.
- Reheat the mezzalune in boiling salted water for 5 minutes.
- Serve the meat with the sauce, mushrooms, carrot and mezzalune on warm plates.
Cold preparation: Follow the steps above and ensure the ingredients cool well. It’s not necessary to reheat the ravioli; simply let them thaw. Make the sauce slightly thinner to prevent it from solidifying when cooled.