Ingredients FOR THE FOCACCIA
- 250 g flour 0
- 100 g re-milled durum wheat semolina
- 45 g mixed cereal flour and seeds
- 9 g salt
- 2 g fresh brewer's yeast
Ingredients FOR THE GENOVESE
- 400 g onions
- 350 g wild boar shoulder meat
- 40 g celery
- 20 g carrot
- Juniper berries
- black peppercorns
- cloves
- thyme
- marjoram
- salt
- peanut oil
- extra virgin olive oil
FOR THE FOCACCIA
Dissolve yeast in 210 g of water, in a bowl; add a part of the flour 0 forming a pastel. Add salt and mix, then add all the remaining flours and semolina; knead, first in the bowl, then on the work surface, for about 15 minutes.
Place the dough in a container greased with oil, cover and let it rise at room temperature for 5 hours.
Crush then lightly the dough and make two folds, closing it on itself in a block. Rotate it in your hollow hands, on the work surface, giving it a ball shape again. Put it back in a container greased with oil and let it rise covered, in the refrigerator, for 17 hours.
Remove the dough from the fridge and leave it at room temperature for another 3 hours, then roll it out with the help of a little semolina. Remove the excess semolina and roll out the dough in a pan greased with extra virgin olive oil. Bake at 250 ° C for 15-20 minutes.
FOR THE GENOVESE
Cleanse and chop the celery and carrot.
Peel the onions and slice them thinly.
Brown in a saucepan the celery and carrot with a drizzle of extra virgin olive oil. Separately, brown the wild boar meat in a pan with peanut oil, salt, thyme and marjoram, then transfer it to the saucepan with the vegetables and cover with the onion.
Cook over low heat for 4 hours, adding in the last 45 minutes a bunch of thyme and marjoram and the spices: a few peppercorns, a few juniper berries and 1-2 cloves.
Frayed wild boar meat and serve it with the onions, accompanying it with the focaccia.
To know: the original recipe calls for the wild boar shank, not the bite-sized shoulder pulp. In case you want to use the shins, which are more difficult to find, calculate 7 hours of cooking.
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