PARTNERS
Fried wild boar fillet and vegetables with pineapple mustard
Ingredients
G 600 wild boar fillet
G 150 bread crumbs (not overly fine)
G 200 flour
N 2 eggs
N 1 zucchini
N 1 onion
N 1 carrot
N 16 sage leaves
G 300 pineapple
G 50 sugar
Sunflower oil and salt to taste
Mint, lime and tabasco to taste
Preparation
- Cut wild boar meat into slices, pound it with meat tenderizer. Dip the fillets into the flour first, then the egg and the bread crumbs.
- Cut vegetables in sticks and dip them in cold water.
- Dice pineapple into small cubes, put them in a saucepan with sugar, a pinch of salt, tabasco, bring the water to a boil, blend everything and sift.
- Fry the meat, then drip the excess of oil and add salt.
- Dip the vegetables, once dripped the excess oil, in the flour, fry, sift and season them with salt.
- Arrange alternately vegetables and meat on a serving dish, season with pineapple mustard, chopped mint and slices of lime.
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ChefRoberto Dormicchi
Wine CouplingCollio Sauvignon DOC
Other Info Kcal 590* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
