Napolitana of pabali, with hazelnut ice cream, vanilla and caramelized lemon emulsion, with demi with a touch of chocolate

To prepare the wild boar, bake the meat at 220 °C for 15 minutes.

Separately, stir-fry the vegetables until they turn brown. Add the wild boar, the DO Costers del Segre wine, the bay leaves and the wild herbs. Let it cook for 2 hours until the meat falls apart. Separate the meat from the sauce, shred and set aside.

Grind the sauce together with the bresa and give it texture after degreasing it. 

For the wild boar stuffing, cut all the vegetables in brunoise and sauté them until they are golden brown. Add the meat. Let it cool, coat it with oil and steam confit it for at least 20 minutes at 80 °C. Add the sauce already bound and cook for 10 minutes. Add the oregano and thyme. Reserve in pastry bags. Stretch the puff pastry very thin, sprinkle a little flour and fill it with the mixture. Roll it up and close it well.

For the Spanish sauce with a touch of chocolate, bake the bones and the meat trimmings at 220 °C for 20 minutes. Meanwhile, stir-fry the vegetables. Add the red wine and reduce. Add the bones, cover with water and cook for 24 hours. Cool and remove excess fat. Stir it with corn starch, adding it little by little until the desired texture is obtained. Set aside and store in freezer bags

Stir in the chocolate, being careful not to overdo it, as it has a very strong flavor.

To cook the Neapolitan, if it is frozen, bake it at 200 °C for 15 minutes. If it is thawed, bake it at 170 °C for 12 minutes.

For the hazelnut and vanilla ice cream, infuse the cream with the vanilla until it comes to a boil. Let it stand for 1 hour. Roast the hazelnuts in the oven at 170 °C for 8 minutes until they are praline. Let them cool and grind them with the whipped cream to obtain a cream. Add the rest of the cream and prepare a crème anglaise. Put it in a bowl and freeze it.

For the caramelized lime, peel the limes and add the sugar with a little water so that it does not crystallize. When it takes on a blond caramel color and starts to steam, add the lime. Let it cook for 20 minutes. Finally, blend at maximum speed and strain through a medium sieve.