ー Ingredients ー
Cannellini beans: 50g
(A) Carrot: 1/3
(A) Onion: 1/4
(A) Cabbage: 1/10
Prosciutto: 5g (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) Espelette pepper from the Basque region
ー Instructions ー
① Soak cannellini beans in water overnight, then boil over low heat.
② Simmer vegetables (A) and prosciutto in water. Once cooked, add the boiled cannellini 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, simmer briefly to combine flavors, then carve the meat.
⑤ Plate the dish and sprinkle with coarsely chopped Italian parsley and Piment d'Espelette.
