Favuzzi Magazine (English) December 2016 | Page 15

TD17 - 500 g ground boar meat - 500 g ground pork - 15 mL (1 tablespoon) cognac - 15 mL (1 tablespoon) Melagro sweet and sour apple condiment - 2 shallots, chopped - 2 garlic cloves, crushed - 1 pinch Favuzzi Porcini & Salt - 15 mL (1 tablespoon) Goccia di Sole rosemary olive oil SWEET AND SOUR APPLE CONDIMENT MELAGRO 250 ML FA11 EXTRA-VIRGIN OLIVE OIL FAVUZZI 500 ML BOAR AND COGNAC SERVES 4 TO 6 PREPARATION - 10 MINUTES REFRIGERATION - 24 HOURS COOKING - 1 HOUR MOL17 EXTRA-VIRGIN ROSEMARY OLIVE OIL GOCCIA DI SOLE 250 ML COMBINE ALL INGREDIENTS IN A BOWL. COVER WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST 24 HOURS. TAKE THE MIXTURE OUT OF THE REFRIGERATOR AND TRANSFER TO AN OVEN-SAFE TERRINE DISH. BAKE IN THE OVEN AT 120°C (OR 250°F) FOR A FEW MINUTES, UNTIL MEAT TAKES ON A NICE BROWN COLOUR, THEN LOWER THE HEAT TO 60°C (OR 140°F) AND COOK FOR AN HOUR. REMOVE FROM THE OVEN AND LEAVE TO COOL, THEN REFRIGERATE. SERVE COLD. FA36 PORCINI & SALT FAVUZZI 100 G FA39 LEMON & SALT FAVUZZI 100 G FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 1 5