AuthorToscane DI GustoCategoryAppetizers, First Course, Quick and easy recipes, Tuscan Tradition RecipesDifficultyIntermediate
Make sure you get the part of the pulp first, filleted from the fat part. Clean and trim the meat if necessary so as to obtain only a lean pulp. Cut the flesh of the boar into large pieces and cut each piece in the middle.
Chop garlic, bay leaves and rosemary seasoned with salt and pepper and place it both inside the incision and out on the meat. Arrange the pieces of pulp on parchment paper and sprinkle everything with a little oil.
Bake the meat in the oven at 150 ° for about an hour and a half, at half time of cooking turn the meat so that the cooking is uniform.
Let the meat cool and then put it in the preserving jars with plenty of olive oil until it is full.
Close tightly and store the jars in the refrigerator. Enjoy as an appetizer, or directly as a main course, when needed. The oil will allow a shelf life of several months.
Ingredients
Directions
Make sure you get the part of the pulp first, filleted from the fat part. Clean and trim the meat if necessary so as to obtain only a lean pulp. Cut the flesh of the boar into large pieces and cut each piece in the middle.
Chop garlic, bay leaves and rosemary seasoned with salt and pepper and place it both inside the incision and out on the meat. Arrange the pieces of pulp on parchment paper and sprinkle everything with a little oil.
Bake the meat in the oven at 150 ° for about an hour and a half, at half time of cooking turn the meat so that the cooking is uniform.
Let the meat cool and then put it in the preserving jars with plenty of olive oil until it is full.
Close tightly and store the jars in the refrigerator. Enjoy as an appetizer, or directly as a main course, when needed. The oil will allow a shelf life of several months.