Polenta ravioli and wild boar carbonade | Paolo Griffa

For the wild boar carbonade

• 300 g lean wild boar meat
• 100 g white onion
• One bay leaf
• 1 g juniper
• 1 sprig of rosemary
• 0.2 g nutmeg
• 600 g red wine from Valle d'Aosta
• 100 g Genepy Rossi d'Angera
• Black pepper and salt
• Mountain butter

Procedure

Dice the meat and lightly flour it. Brown it in a pot with mountain butter. Remove the meat and add the onion, allowing it to brown. Add the red wine, combine the herbs and cook for about 40 minutes. Add the Genepy at the end of cooking. Season with salt.

For the polenta concia

• 100 g polenta
• 480 g water
• 80 g fontina cheese
• 40 g mountain butter
• 4 g salt
• 1 g pepper

Procedure

Bring the water and salt to the boil. Add the polenta flour and cook the casserole in the oven covered with aluminum foil for 20 minutes at 160°C. Remove from the heat and leave to rehydrate for another 5 minutes. Add the butter and fontina cheese and mix together. Season with pepper, spread the polenta thinly and leave to cool. Cut the polenta into strips, overlapping them slightly. Cut into discs and brown in a salamander oven.

Composition of the dish

• Mushrooms
• Wild herbs

Procedure

Place the carbonade on the plate, lay the sheet of polenta on top and add the fresh mushrooms, thinly sliced into carpaccio and dressed with a citronette. Decorate with wild mountain herbs.