PARTNERS
WILD BOAR SKEWERS, SWEET SOUR SHALLOTS AND BERNESE SAUCE
Ingredients
G 1200 wild boar pulp
N 16 wooden skewers
For the sweet and sour shallot
G 400 shallots
G 50 butter
mL 50 water
mL 50 white wine vinegar
mL 50 white wine
G 25 sugar
Salt to taste
For the Bernese sauce
N 2 egg yolks
mL 35 water
G 30 white wine vinegar
N 1 sprig of tarragon
G 150 clarified butter
Salt to taste
Preparation
- Clean the meat and form 1 cm cubes. Then form the skewers with the wooden skewers.
- Clean the shallots and cut them into slices. In a saucepan, heat the butter, add the shallots and let them wither. Soak with white wine, vinegar and water. Add sugar and salt. Cook them over low heat, the shallots should be firm.
- For the Bernese sauce, leaf through the tarragon and chop the leaves.
- In a saucepan, prepare an infusion by boiling the water, the shallots, the vinegar and the tarragon stem.
- Whip the two yolks with the infusion in a bowl. When the mixture is well frothy, put it into a double saucepan and whip with clarified butter until you get a glossy and emulsified sauce.
- Add the chopped tarragon and let it cool.
- Cook the skewers on a very hot plate or very hot embers.
- Place the shallots at the base of the dish, lay the skewers and the Bernese sauce on top of them.
Other
ChefMatteo Vergine
Wine CouplingAlto Adige Sauvignon DOC
Other Info Kcal 810* *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.
