1 minute read
Wild Boar with Dirty Macaroni (Cont.)
Ingredients
1⁄2 kg wild boar ( traditionally we are using beef shank )
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3 tablespoons of home-made lard (or oil)
2 onions
2-3 cloves of garlic
3 tablespoons of roughly chopped parsley
5 cloves
1⁄2 teaspoon of nutmeg
1⁄2 teaspoon of cinnamon
3-4 prunes
150 mL of red wine (make sure it’s quality wine because bad wine will ruin the flavour)
1 tablespoon of tomato paste salt pepper macaroni hard sheep or goat cheese
LINK TO EASY CONVERSION CHART method servings 4
1. Remove the tough bits and the fat off the meat, and cut into 2-cm cubes (your butcher can do this for you).
2. Heat the lard in a pot and add the diced onions. When the onions start to look glassy, add the meat.
3. Sauté, stirring, until the cubes get lightly browned on each side.
4. Add chopped garlic, parsley and a little warm water. Cover with a lid and let it simmer 30 minutes.
5. Then add everything else (cloves, nutmeg, prunes, cinnamon, tomato paste, salt and pepper. Don’t forget to cover it with w ine).
6. Simmer on low heat for 2-3 hours. This allows for the meat to soften and the sauce to thicken.
7. Once the meat is done, cook the macaroni ‘al dente.’
8. Serve with grated cheese.
