| 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 | |
| cover completely with the wine |
seal and let it rest for at least 12 hours | |
| cleanse onion and garlic and chop |
drain the meat and keep apart the marinade for later | |
| cut the meat to small cubes, very small |
brown the onion in the olive oil | |
| as soon as frying add the meat |
stir well no less than 5 minutes | |
| 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 | |
| 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 | |
| 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 | |
| add to the sauce |
stir well until silky and dense | |
| boil the strozzapreti in abundant salted water paying attention when foam |
drain well as they retain the water more than other pasta varieties | |
| saute in the sauce |
serve hot, without adding cheese | |