WILD BOAR WITH SWEET
SAUCE
Serve with Valcalepio Rosso Riserva
Put the meat in water and vinegar
overnight. The following morning, put the rinsed and dried
meat into a large covered pan on a high flame. When it has
produced quite a bit of liquid, change the pan: place plenty
of finely chopped onion, carrot, celery and basil (if in
season) on top of the dried meat; add just a little oil
because if the meat is fat it will become too greasy.
Brown the meat on both sides on a low
heat until it has changed colour, then add a little water
and Valcalepio Rosso; cook slowly for two or three hours
depending on whether the boar is young or old, and season to
taste.
In the meantime
prepare the basic dressing of two or three spoonfuls of
grape or redcurrant jam, 100g of pine nuts, two heaped
spoons of cocoa powder, four spoons of sugar, half a glass
each of vinegar and wine.
Test the cooking
stage with a fork; when the meat is ready add the prepared
condiment and boil for a quarter of an hour. Taste before
removing from the heat, and adjust flavouring as preferred.
LEG OF LAMB WITH VALCALEPIO ROSSO
Serve with Valcalepio Rosso
Rub the leg of lamb with rock
salt, marjoram, thyme, bay and sage to flavour. Brown in a
pan and cover the meat with red wine. Cover and cook in the
oven at 200°C for one and a half hours.
Uncover
and continue to cook, turning the leg every now and again
and basting with the juice. The meat will be ready after
about three and a half hours (add more wine if necessary).
YELLOW FLOUR CAKE
Serve with Yellow Moscato
Weigh six eggs (with shells) and use the
same weight of sugar, butter and yellow (cornmeal) flour.
Mix the egg yolks with the sugar until they are white and
frothy (about ten minutes), Add the flour and mix for
another ten minutes. Add the butter and mix for about half
an hour.
It is important to
mix the cake without using electric mixing equipment.
Whisk the egg whites
until frothy and add them slowly to the mixture. Grease a
cake tin and sprinkle with yellow flour.
Cook in a medium hot oven for about one
hour. |
WILD BOAR LIVER PATÉ
Serve with Valcalepio Bianco
1kg wild boar liver
1kg lard
3 eggs
100g grana cheese
1 glass of marsala
2 small glasses cognac
aromatic herbs (marjoram, basil, juniper, bay, sage,,
rosemary, onions, pepper, salt)
Melt the lard over a low flame and boil
it with some of the herbs (in a little bag). Drain and keep
warm and melted. Cut the liver into thin slices and cook in
a frying pan with some of the lard, in which the finely
chopped onion has been browned. Sauté the liver with salt,
pepper, herbs and several bay leaves, and as soon as it
turns golden add the marsala. Cook, making sure the liver
does not become hard, then liquidize all together (including
herbs).
Stir in the melted
lard on a low heat for a few minutes, then sieve everything.
Still on a low heat, add the lightly beaten egg, the grated
cheese and a small glass of cognac, stirring well to mix all
the ingredients.
Leaving the ingredients in
the same pan, cook over a bain-marie for two hours. Put into
pots while still warm, put a layer of lard on top for
protection and close.
ZABAGLIONE WITH VALCALEPIO MOSCATO PASSITO
Serve with: Valcalepio Moscato
Passito
5 egg yolks
100g sugar
10-12 spoons of Valcalepio Moscato Passito
Whip the yolks well with the sugar, add the wine and cook
in a bain-marie, beating continually.
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