WILD PORK TORTELLINI

Toasted wild pork tortellini with candied fruit, blue cheese, rocket, vine-ripened tomato, and red wine jus.

Ingredients (Serves 4)

TORTELLINI ROASTED TOMATOES
   
oil, for frying 4 large firm tomatoes on the vine
1 tbsp fennel seeds salt and pepper
2 tsp chilli sambal oelek olive oil
4 cloves garlic rocket leaves
50 g sea salt blue cheese
125 ml canola oil red wine jus
300 g wild pork shoulder  
fresh pasta (see page 205)  
   
   
CANDIED FRUIT  
   
200 g orange marmalade  
200 ml water  
6 canned apricot halves, roughly chopped  
4 canned pear halves, roughly chopped  

Method

TORTELLINI
  1. Heat the oven to 100°C. In a shallow pan lightly toast the fennel seeds, then blend in the chilli, garlic, sea salt and oil.
  2. Pierce the pork shoulder several times with a paring knife and generously smother with the marinade. Cover with tinfoil, place in the oven and cook for 8 hours. Cool and pull apart, separating out the fat and sinew. Combine with the marinade and cooking juices from the roasting pan and set aside.
  3. Make a recipe of pasta as on page 205. Using a large cookie cutter, cut out 12 discs, working fairly quickly so the pasta does not dry out. Fill the pasta discs with the shredded pork and fold over, sealing the edges by dampening them with water and pressing them together with a fork. Fold the long edges back and press together to make the tortellini shape.
  4. Chill in the fridge until ready to plate, then deep-fry in oil. Drain on paper towels before serving.
CANDIED FRUIT
  1. Boil the marmalade and water, add the apricot and pear, and bring to a simmer then remove from the heat.
ROASTED TOMATOES
  1. Put the tomatoes on a tray lined with baking paper, season, add a couple of drops of olive oil and roast in the oven for 5 minutes at a high heat.
ASSEMBLY

Place the rocket, chunks of blue cheese and roasted tomato on the plate. Spoon the warmed jus around it and place the tortellini on the jus; garnish with the candied fruit. 

The Perfect Dish to enjoy with
A THIRST QUENCHING RIPA Red IPA