Simplicity but also elegance
Mediterranean wild boar shabu shabu takes game to a new dimension: simple, aromatic, and delicate. Thinly sliced wild boar loin meets the light scent of sage and rosemary, the lively flavor of turmeric, and the freshness of sautéed zucchini and carrots. A simple yet elegant dish, perfect for those who want to experience the flavors of nature even in the warmer months. Not your typical game recipe, but a lighter, more contemporary, and more convivial way to serve it. This summery recipe from Franchi Food Academy combines character, freshness, and a Mediterranean spirit.
Ingredients
• 500 g of wild boar loin
• 4 medium zucchini
• 4 medium carrots
• 1 L of water
• Turmeric, to taste
• Rosemary, to taste
• Sage, to taste
• Extra virgin olive oil, to taste
• Salt, to taste
The preparation
- Clean the carrots and courgettes, cut them into thin slices and sauté them in a pan with extra virgin olive oil and turmeric (adjusting it to your taste), over high heat and without a lid.
- Bring the water to a boil, adding rosemary and sage to taste, aiming for a light, not too intense, flavored water. Add salt and let it boil.
- Once the vegetables are cooked, arrange them in one of the three bowls, trying to transfer as little oil as possible from cooking.
- Clean the wild boar loin, removing the fibrous parts, then cut it into slices as thinly as possible. Arrange them in the second bowl.
- Turn off the heat of the flavoured water and pour it into the third bowl with the help of a ladle.
- Using the chopsticks, take a slice of meat, dip it in the flavoured water and leave it to soak for as long as you want it to cook (one to two minutes is usually enough), place it on the vegetables and then collect the slice with some vegetables, to better savour the combination of flavours.
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