Ingredients

• 1 Boar Rib Rib French Style

• 1 tablespoon freshly ground black pepper

• 1⁄4 teaspoon ground cloves

• 3 cloves of garlic, minced

• Rind of one lemon

• 3 tablespoons fresh rosemary, finely chopped

• 3 tablespoons fresh thyme, finely chopped

• Sea salt and black pepper to taste

• Avocado oil

• 50 g brown sugar

• 1 glass of red wine

• 1 glass of Balsamic Vinegar of Modena PGI

 

Balsamic Vinegar Glaze

1. Pour all ingredients into a high-sided saucepan.

2. Place it on the stove over medium heat and bring to a boil for ten minutes.

3. Then lower the heat to low so that the liquid thickens.

4. (The reduction is ready when the liquids are reduced by half of their volume.)

5. As soon as it has shrunk and taken on the appearance of a thick cream, the balsamic vinegar glaze is ready. Don't worry if it seems too runny, as soon as the temperature is lowered the reduction will be creamy just right.

​

Method

1. Salt the ribs overnight.

2. To do this, start with a container large enough to hold the ribs .

3. Fill it with water and add four tablespoons of salt for every liter of water

4. Stir until the salt dissolves.

5. Add the meat, cover and let cool.

6. Make a paste with the herbs, garlic, lemon zest, 1 tablespoon salt and spices.

7. Use enough avocado oil to make it spreadable.

8. Spread the paste evenly over the ribs.

9. Cover with plastic wrap and let rest for 1 hour outside the refrigerator.

10. Preheat oven to 350 degrees.

11. Remove the plastic wrap from the rib rack.

12. Heat some avocado oil in a skillet over medium-high heat.

13. When it is hot, brown the ribs with the side of the ribs facing down.

14. When it is browned and has formed a nice crispy crust, flip the ribs over and place in the oven.

15. Roast until it reaches an internal temperature of 160 degrees (check after 45 minutes).

16. Remove from the oven, cover and let the wild boar ribs rest for 5-10 minutes before slicing and serving with the cooking juices and balsamic vinegar glaze and truffle shavings.

17. You can serve them with roasted potatoes or sweet potato puree to vegetables to taste.

 

Plating

Arrange sliced prosciutto on a large plate or serving platter, place then melon, cut into large cubes, onto the plate. Then sprinkle on the mint, basil, and arugula over the top, drizzle with EVOO, and then the aged Balsamic Vinegar of Modena PGI. Right before serving deep fry the gnocco fritto until puffed and golden brown serve while still warm.