RODI GARGANICO

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CHOOSE A REGION OF ITALY

For 4-6 servings:

• 400 g malloreddus
• 450 g minced cinghiale (wild boar)
• 450 g tomato sauce
• 1 onion
• some bay leaves
• grated pecorino
• extra-virgin olive oil
• salt
• pepper

Sauté the onion in a generous quantity of oil, add the minced meat, flavour with a pinch of salt and one of pepper, and leave to brown for a few minutes. Add the tomato sauce with some bay leaves, and cook slowly for two hours. After cooking the malloreddus in plentiful salted water, drain and flavour with the sauce and the grated pecorino.