Today I propose you a typical Maremma dish!
Pigeon and wild boar in salmì!
Unfeasible at home? It is not said, but if it were … Sooner or later you will come to taste it in my kitchen!
Ingredients for 4 people:
- 2 pigeons
- 500 grams of wild boar
- 4 cloves of garlic
- Bacon 100 grams but even more
- 1 beautiful white onion
- 1 carrot
- A few juniper berries
- 3 cloves
- Sage and rosemary
- Red wine
- Meat broth but vegetable is also ok
Let’s start: cut the wood pigeons in half, add salt and pepper, put a few cloves of garlic, bacon in a pan and brown the wood pigeons on both sides over high heat. In another pan, brown the wild boar over a high heat with oil and garlic, after flavouring it with salt and pepper.
When the pigeons are browned, add only the wild boar meat and throw the water, blend with gin, then put the onion and carrot, cloves, chopped rosemary and sage.
Sauté the vegetables, add the red wine (3 glasses) and the broth and cook over medium heat for 150 minutes.
The dish is served!
Gabriele Ricci (chef)
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