CAPUTO’S BOAR CUTLETS LA MOLISANA

INGREDIENTS

6 wild boar cutlets
1 clove garlic, finely chopped
1 sprig rosemary, finely chopped
salt and pepper to taste
pinch chili powder
4 T olive oil
1/2 cup dry white wine
1/2 cup pork stock

PREPARATION

Flatten the boar cutlets slightly with a meat mallet. Trim off the excess fat and cut into small pieces. Pound the fat into a paste with the garlic, rosemary, salt, pepper, and chili powder. Spread the paste on both sides of each cutlet. Heat the oil in a frying pan large enough to take all the cutlets at once, and brown on each side. Pour the wine into the pan and cook, uncovered, until reduced. Add the stock to the pan, cover and cook gently, until almost completely absorbed. Serve immediately.

Tony Caputo’s Market & Deli 308 West 300 South Salt Lake City 531-TONY
www.caputosdeli.com