Wild boar meatballs in tomato with bread and chicory

Ingredients

For 1 serving

• Wild boar140 g
• Eggs0.5
• Breadcrumbs12 g
• Pecorino8 g
• Tomato passata180 g
• Chicory greens200 g
• Bread40 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – February

Method

1. Finely chop the wild boar with a knife or mincer. In a bowl mix it with the eggs, breadcrumbs, grated pecorino, salt and pepper until the mixture holds together; with wet hands shape it into walnut-sized meatballs.
2. In a wide pan heat half the oil over medium heat with the crushed garlic for a minute, until sizzling; add the tomato passata and a pinch of salt and bring to the boil.
3. Lower the meatballs into the sauce, cover and cook over low heat for 25 minutes, turning them gently halfway, until firm and cooked through.
4. Meanwhile clean the chicory, discarding the base and any damaged leaves, wash it and boil in salted water for 8 minutes, until the stalks are tender; drain, squeeze lightly and dress with the remaining oil and a pinch of salt.
5. Serve the meatballs with their sauce, the chicory and the bread.