A leg of wild boar, wine vinegar, carrots, onions, scalogna, white celery, garlic, parsley, bay leaves, red wine BOCA DOC, butter, a ettogrammo of ham, wheat flour, salt, thyme, cloves, cinnamon , Ginger, fennel, confetti, nutmeg, white pepper.
Take a leg of wild boar, if possible with Boca caught around the park Fenera, which has a particular taste for the race and for food made in the territory full of chestnuts and acorns, prepares well cleaned, peeled for cooking washed thoroughly with wine vinegar.
It prepares a marinade consisting of carrots, onions, scalogno, white celery, crushed cloves of garlic, parsley, thyme, bay leaves, salt, plenty of red wine BOCA DOC, (which will then cover the entire leg), Parma ham. In a mortar is crushing a mixture as follows: cloves, cinnamon, ginger, fennel, confetti, nutmeg, white pepper. A little pastone composed of wheat flour and water.
PREPARATION: Disossare the leg, batterlo well internally with a wooden hammer, washed with plenty of vinegar to remove the smell of wild, to put it into a bowl and cover with marinade described above. Let me in marinade for three or four days rivoltandolo sometimes. For cooking. Sgocciolare the leg, tie it with a baler food, ricoprirlo end with a layer of the mixture prepared in the mortar. Ungere of butter a pignatta clay, put the leg, cospargendolo slightly salt, ricoprirlo with slices of ham, pour the marinade passed to pass. Proceed up to fourth firing a low heat, irrorando with red wine Boca DOC Putting the pignatta the lid, sigillandolo with pastone prepared with flour and water to prevent evaporation, go in the oven at moderate heat without ever remove. Serve hot