Wild boar cream goulash with Romanesco and linguine

Ingredients for 6 servings:

• 1 kg wild boar goulash from the leg
• 2 heads of Romanesco
• 500g linguine
• 1 kg onion(s), red
• 300 g king oyster mushrooms
• 400 g chestnuts, cooked
• 2 pointed peppers, red
• 250 ml meat broth
• 200 g crème fraîche
• 2 tbsp paprika powder, sweet
• 2 tsp salt and some for the water
• 2 tsp white pepper
• 2 tsp cayenne pepper
• 4 tbsp sunflower oil
• some nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Cut the king oyster mushrooms into small pieces. Halve the pointed peppers lengthwise, remove the seeds and skin, halve again lengthwise, and cut into small pieces. Halve, peel, and finely dice the red onions. Heat a large, deep pan with the sunflower oil and fry the pointed peppers and king oyster mushrooms. Add the onions and fry them. In a large pot, brown the wild boar goulash all over. Add the peppers, mushrooms, and onions and season with salt, pepper, and paprika. Continue frying and deglaze with the meat stock. Simmer on low heat for 2 hours. About 10 minutes before the end of the cooking time, add the chestnuts and crème fraîche. Season with salt and cayenne pepper. Meanwhile, cut the Romanesco into small florets and cook in well-salted water with a little nutmeg for 15 minutes. Cook the linguine in well-salted water for 10 minutes. Drain the pasta and Romanesco, arrange with the goulash and serve.