PARTNERS
Wild boar meatballs with sauce and gremolada
Ingredients
G 800 wild boar pulp
G 100 seasoned lard
G 150 Parmesan cheese
G 15 salt
N 3 eggs
Seed oil to taste
For the sauce
kG 2 peeled tomatoes
G 500 onions
G 25 garlic
G 12 salt
Extra virgin olive oil to taste
For gremolada
G 60 parsley
G 12 anchovies in oil
G 6 lemon zest
Preparation
- Chop the wild boar meat and season it with the rest of the ingredients until you get a well-blended mixture. Form the meatballs of 60 g each and fry them for 5’ in hot oil at 170°C (338°F).
- Finely chop the onions and garlic. Put the extra virgin olive oil in a saucepan and brown the mince. Once browned, pour the peels, add the salt and cook for about 30’ over medium/low heat.
- Add the previously fried meatballs to the tomato and cook for another 20’. Take the parsley, anchovies and lemon zest and chop everything to get the gremolada.
- Serve the meatballs still warm with their sauce and finish the dish with a generous touch of gremolada.
Other
ChefEdoardo Sbaraglia
Wine CouplingCurtefranca DOC Rosso
Other Info Kcal 650* *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 60 Kg and an average male weight of 80 Kg.
