Your Life A to Z Recipe: Thursday, September 5, 2013
Wild Boar Meatballs
By: Chef Lester Gonzalez, Cowboy Ciao
1/2 pound wild boar bacon, ground
1/4 pound pork, ground
2 Tablespoons Italian parsley, minced
1 Tablespoons thyme, minced
1 Tablespoons garlic, minced
1/2 cup yellow onion, small diced
1/2 teaspoon chili flakes
1 cup panko bread crumbs
2 teaspoons salt
2 teaspoons black pepper
First, in a hot pan, sauté onions, garlic, herbs, chili flakes for 5 min. Then set aside to cool.
After they're cool combine with both ground meats, egg, bread crumbs, salt and pepper and mix well.
Then, using a 3oz ladel or ice cream scoop, form 3oz balls.
Set on a sheet pan and allow to rest in your refrigerator for 20 minutes or so.
In a hot pan with some olive oil, brown meatballs and then finish in a 350* oven until meatballs reach an internal temperature of 155*.
They Will have a pinkish color from the wild boar bacon, so I suggest using a thermometer.
VEGGIES AND SAUCE
5oz chantrelle mushrooms, fresh or dried(if dried rehydrate in hot water before using)
1 cup salsify, peeled, cut in 2inch pieces, boiled in milk until soft
1 bunch brocolini, oiled, grilled
1/2 yellow onion, small diced
1t. garlic, minced
1/4 cup white wine
1 1/2 cups heavy cream
Salt/Pepper to taste
1oz Manchego cheese, shaved
In a medium sauce pot, sauté off mushrooms, salsify, brocolini, onions, garlic for a few minutes. Then deglaze with white wine and cook off alcohol.
Add heavy cream and reduce until thick. Season with salt and pepper to your liking.
Ladel some of the mix into a bowl and place 2 meatballs on top.
Top with cheese and drizzle with truffle oil.