for 4 people<\/p>\n
wild boar meat 800 gr
\nripe tomatoes or “peeled” 400 gr
\nblack olives 200 gr
\nan onion
\na carrot
\na stalk of celery
\n2 cloves garlic
\nbay leaves
\nrosemary
\nnutmeg
\nRed wine
\nolive oil
\n[Broth, optional]
\nsalt
\npepper<\/p>\n
Preparation<\/p>\n
Cut the flesh into pieces, like “stew”.
\nPut them in a pan, add salt and let them to make water on the fire for a few minutes.
\nIn a pan fry in 8 tablespoons of olive oil, chopped onion, carrot, garlic and celery, also add the bay leaves and a little of rosemary and saut\u00e9 herbs.
\nAdd the pieces of drained boar and let them color well to high heat.
\nPour a couple of glasses of wine, salt, pepper and cook slowly.
\nWhen will be restricted add the tomatoes and cook pouring water or broth when necessary.
\nHalf an hour before serving, add the olives and flavored with nutmeg.<\/p>\n
It is good to marinate the meat for 48 hours in red wine with the addition of the herbs (the same which can then be chopped and used for the initial fried) and flavorings.
\n<\/p>","protected":false},"excerpt":{"rendered":"
for 4 people wild boar meat 800 gr ripe tomatoes or “peeled” 400 gr black olives 200 gr an onion a carrot a stalk of celery 2 cloves garlic bay leaves rosemary nutmeg Red wine olive oil [Broth, optional] salt pepper Preparation Cut the flesh into pieces, like “stew”. Put them in a pan, add salt and let them to make water on the fire for a few minutes. In a pan fry in 8 tablespoons of olive oil, chopped onion, carrot, garlic and celery, also add the bay leaves and a little of rosemary and saut\u00e9 herbs. Add the pieces of drained boar and let them color well to high heat. Pour a couple of glasses of wine, salt, pepper and cook slowly. When will be restricted add the tomatoes and cook pouring water or broth when necessary. Half an hour before serving, add the olives and flavored with nutmeg. It is good to marinate the meat for 48 hours in red wine with the addition of the herbs (the same which can then be chopped and used for the initial fried) and flavorings.<\/p>\n","protected":false},"author":7,"featured_media":6811,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[],"class_list":["post-6810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6810","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6810"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6810\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6811"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}