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