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At first prepare the marinade with laurel, pepper, and
juniper |
put the meat, trimmed of all fat and fibrous parts, into a
bowl with the aromas |
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cover completely with the
wine |
seal and let it rest for at least 12 hours |
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cleanse
onion and garlic and chop |
drain the meat and keep apart the marinade for later |
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cut the meat to small cubes, very small |
brown the onion
in the olive oil |
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as soon as
frying add the meat |
stir
well no less than 5 minutes |
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filter and add the marinade cover and cook at a very low heat, until
the wine becomes a dense sauce |
| in the meantime prepare the
strozzapreti by the basic recipe. You can also prepare them before |
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add milk |
for being tender
the wild boar needs to be cooked not less than 3 hours. Should it dry while cooking add milk again |
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when the meat will be as tender as you will be able to
chop it by making pressure with a wooden spoon, blend 1 tablespoon of
potatoes flour with the mustard powdered seeds |
dilute with a little
of cold water |
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add to the sauce |
stir well until silky and dense |
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boil the strozzapreti in abundant salted water paying
attention when foam |
drain
well as they retain the water more than other
pasta varieties |
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saute
in the sauce |
serve hot, without
adding cheese |
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