- Ingredients -
White kidney beans: 50g
(A) Carrot: 1/3
(A) Onion: 1/4
(A) Cabbage: 1/10
Prosciutto: 5g (finely diced into 5mm cubes)
Fond de veau: 20g
Wild boar loin: 200g
Wild boar sausages: 2
*1) Piment d'Espelette
Italian parsley: 1 sprig
*1) A type of chili pepper from Espelette, Basque Country
- Instructions -
① Soak white kidney beans in water overnight, then simmer over low heat until tender.
② Simmer vegetables (A) and prosciutto in water. Once cooked, add the boiled white kidney beans and fond de veau, then season with salt.
③ Slowly cook the sausages in a frying pan over low heat. Cook the loin in the oven until about 70% done.
④ Transfer the sausages and loin to the stew pot and simmer briefly to meld the flavors, then slice the meat.
⑤ Plate the dish, then sprinkle with roughly chopped Italian parsley and Piment d'Espelette.
