Paired with wine
FOR 4 PEOPLE
For the celeriac taco
1 celeriac
For the sour onion
1 red onion
The juice of a lime
Salt
For the hot sauce
Mayonnaise
Chipotle chili
For the wild boar cheeks stew
2 kg of wild boar cheeks
2 bottles of wine red wine DO Costers del Segre
2 chopped onions
4 chopped carrots
4 chopped garlic cloves
150 g Agramunt stone chocolate
6 cloves
4 cardamom seeds
1 cinnamon stick
Celeriac trimmings
Pepper
Extra virgin olive oil
Restaurant
Ferreruela
Gonzalo Ferreruela
Chef
Winery
Vinya Els Vilars
Gerard Aldomà
Winemaker
Come to try the recipe at the restaurant
Ferreruela
Visit the winer
Vinya Els Vilars
For the celeriac taco, peel the celeriac and cut it into thin slices with a sausage slicer. Boil it for 30 seconds in a pot with water and salt. Then cool in ice water and shape into a taco using a 12 cm circular mold. Reserve the trimmings for the wild boar stew.
For the sour onion, chop the onion in julienne strips, add salt and lime juice.
For the hot sauce, mix the mayonnaise with the chopped chipotle chili until you obtain a homogeneous sauce.
For the wild boar cheeks stew, the day before, put the previously salted cheeks in a pot and cover them with the DO Costers del Segre wine. The next day, dry the meat with a cloth and add pepper generously. In a large casserole, brown the meat with a little extra virgin olive oil, add the vegetables and cook over low heat. Add the wine and the spices wrapped in a mesh to be able to remove them at the end of cooking. Cook for 3 hours, covered and over low heat.
TYPE OF WINE: Red.
APPELLATION OF ORIGIN: Costers del Segre.
VARIETIES: 100% Merlot.
WINEMAKING: Produced in our own vineyards planted in 2002 in Arbeca.
AGEING: 12 months in French oak barrels.
