PARTNERS
“GUAZZETTO” WITH WILD BOAR SAUSAGE AND WHOLEMEAL BREAD
Ingredients
G 500 fresh wild boar sausage
G 200 passata (tomato puree)
G 100 wholemeal bread slices (N 2 slices)
Ml 30 extra virgin olive oil
G 10 parsley
N 1 clove of garlic
Ml 100 white wine
Chili pepper to taste
Salt to taste
Preparation
- Heat the extra virgin olive oil in a pan, add the clove of garlic cut in half without the green germ and chili pepper.
- Add the tomato puree to the mirepoix and let cook slowly for 10′.
- Remove the garlic, season with salt and add the chopped parsley.
- Roast the chunky sausages on both sides in a non-stick frying pan, add wine and simmer until reduced. Set aside.
- Toast the bread slices on a pan and cut them into thin strips.
- Arrange on a serving dish the tomato “guazzetto”, the sausages and the little crostini.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingChianti classico riserva DOCG Caparsino 2011, Caparsa
Other Info Kcal 207* *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.
