Paccheri with wild boar sausages, foam and crispy potato

Name: Paccheri with wild boar sausages, foam and crispy potato
Ingredients: Chives; 100 g Parmesan grated; Paccheri no. 125; 1 l Cream 35%; Garlic; 1 kg Wild boar sausages with apple and calvados; Potato skins; 16 g Pro espuma hot (on 800 ml in the kidde); 1 units.items Shallot, finely chopped; 250 g Water; 2 g Fresh sage

Paccheri with wild boar sausages, airy wild boar foam, and crispy potato.

Ingredients

Chives

100gParmesan grated

Paccheri no. 125

1lCream 35%

Garlic

1kgWild boar sausages with apple and calvados

Potato skins

16gPro espuma hot (on 800 ml in the kidde)

1units.itemsShallot, finely chopped

250gWater

2gFresh sage

Preparation

Step 1

Cut the potato skins to the desired size.
Fry the skins at 170°C for about 5 seconds.
Cook the pasta for about 15 minutes.
Sauté the shallot, garlic, and sage in the pan.
Deglaze with the cream and water and reduce.
Add the Parmesan and stir it in well.
Pour the mixture (keep the sausages warm) into a chinois and heat the mixture with the pro espuma and blend well.
Transfer 800 ml of the mixture into a siphon and add 1 cartridge.
Fill the pasta with the espuma.
Arrange them on the plate.
Add the sausage and finish with chives and crispy potato.