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| THICK SOUP COOK AT "LA
VOLTERRANA" |
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Ingredients
per 4 people:
- half a cabbage,
- a bunch of chards,
- carrots,
- onion,
- herbs,
- a pork ring or streaky bacon,
- potatoes,
- white dry beans and soaked the morning before.
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| In the morning, rinse the beans
and detached them from anything else, add water, a clove of
garlic and a piece of pork ring or ham and cook. In the meanwhile,
brown in a pan on a low flame the streaky bacon with chopped
onions, carrots and celery. Pour some water to let the onion
leave its acute flavour. After half an hour, add pieces or peeled
ripe tomatoes and cook on a low flame. Finally, after clear,
wash and chopped the cabbage, the bunch of chards and a potato,
put them into the big pan with salt, pepper and hot water, always
stirring about in order not to burn it. In the meanwhile, the
beans are well-cooked. Pour some puréed and some whole
beans not too much strained in the thick soup. Then, cook for
3/4 hours. Cut some slices of stale home-made bread and put
them in layers in the plates, with the thick soup. |
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| WILD BOAR COOKED AT "LA
VOLTERRANA" |
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Ingrediets
per 5 people:
- 1 Kg of wild boar,
- garlic,
- rosemary,
- paprika,
- red wine
- tomato.
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| Chop, wash and strain well the meat.
Put it in a saucepan with a chopped garlic, rosemary, paprika,
salt and pepper. Cook on a high flame and brown the meat to
half cooking. Add a little of a full-bodied red wine at various
times. Complete the cooking with a fresh mashed tomatoes (to
give colour) and beef stock not to let it brown too much. Match
this plates with some salty black olives. |
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