The Etruscan boar
The Etruscan boar
The Etruscan boar
5
1
Stefano Moraschini
Cut the meat into pieces and let it marinate in wine and vinegar for a night, and then put it in a pan with leek, onion, garlic, celery and abundant oil, and saute.
Spice with some Bay leaves add a few glasses of wine and cook until the broth has been absorbed.
Serving with boiled turnips.
Calories calculation
Calories amount per person:
271
Ingredients and dosing for 4 persons
License
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