- Materials -
White kidney beans: 50g
(A) Carrot: 1/3
(A) Onion: 1/4
(A) Cabbage: 1/10 head Prosciutto: 5g (cut into 5mm cubes)
Fond de veau: 20g
Wild boar loin: 200g
Wild boar sausage: 2 pieces
1) Piment d'Espelette Italian parsley: 1 sprig
✳︎1) Chili pepper from Espelette village in the Basque Country
- How to make -
1. Soak the white kidney beans in water overnight and boil them over low heat.
② Simmer the vegetables (A) and prosciutto in water, and once cooked, add the boiled white beans and beef stock and season with salt.
3. Cook the sausages slowly in a frying pan over low heat. Cook the loin meat in the oven until it is about 70% cooked. 
4. Transfer the sausage and loin meat to a stewing pot, simmer lightly to allow the ingredients to blend, then cut the meat into pieces. 
5. Place in a serving dish and sprinkle with roughly chopped Italian parsley and piment d'espelette.
