[et_pb_section bb_built=”1″ fullwidth=”off” specialty=”off”][et_pb_row][et_pb_column type=”4_4″][et_pb_dcsbcm_divi_breadcrumbs_module _builder_version=”3.0.56″ hide_homebreadcrumb=”off” separator=”sep-raquo” hide_currentbreadcrumb=”off” homebreadcrumborientation=”left” background_layout=”light” fontsbreadcrumbs_font_size_tablet=”51″ fontsbreadcrumbs_line_height_tablet=”2″ fontsseperator_font_size_tablet=”51″ fontsseperator_line_height_tablet=”2″ fontsbreadcrumblinks_font_size_tablet=”51″ fontsbreadcrumblinks_line_height_tablet=”2″ \/][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”off” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”off” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”18″ background_position=”top_left” background_repeat=”repeat” background_size=”initial” module_alignment=”left” _builder_version=”3.0.74″]<\/p>\n
This recipe contains the true taste of our land, Salento.
\nThe wild boar essence is perfectly matched with balsamic onion, cocoa and cappuccino foam.
\nJust follow these simple procedures to get a unique dish with unmistakable flavors.
\nSoak the leg of wild boar for about 12 hours with red wine and smells such as myrtle, thyme, rosemary and laurel.
\nCut the meat into small pieces, roast it in casserole saucepans with a little oil and add a mirepoix of vegetables (carrot, onion and celery).
\nIn succession, blend the preparation in three steps (three times consecutive) with red wine, better if Primitivo. Once the alcohol will evaporate for the third time, cover with water and leave to cook for some time.
\nUse the bottom to cook the risotto: before you do it toast and gradually incorporate the boar bottom. Once the risotto has reached the end of cooking, you can add pecorino cheese and butter to make it.
\nAt the time of the mise en place, you will be able to lay on the risotto the onion with balsamic vinegar, a cappuccino foam, cocoa powder and sweet and sour vegetables. <\/p>\n
Carnaroles rice
\nPrimitive Red Wine
\nWild Boar Chimney
\nCelery
\nCarrot
\nRed Onion
\nOnions
\nLaurel
\nRosemary
\nMyrtle
\nThyme
\nOrange peel
\nMilk
\nCoffee
\nCocoa Powder
\nRavanelli
\nAged balsamic vinegar
\nSalt halls
\nPepper<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"