Boar Meatballs with Winter Salad


I love boar and these meatballs are the most amazing unctuous little meatballs ever! Served alongside a winter salad and roasted butternut squash – amazing!!

1 butternut squash, peeled and cut into 1/4 inch cubes
Olive oil
2 slices white bread, ripped into pieces
1/2 c milk
3/4 lb ground boar
4 oz pancetta, small dice
2 TBSP marjoram, minced
4 large eggs – 3 for dipping
Salt and pepper
1 1/4 c fine breadcrumbs (run through the food processor if needed)
3/4 c flour
1 bag mixed greens
1 TBSP apple cider
1/4 c pomegranate juice (purée in food processor and drain through sieve)
1 TBSP hazelnut or olive oil
1/4 c pomegranate seeds
1/4 c hazelnuts, toasted and chopped

Preheat oven to 400.

Toss squash with olive oil, salt and pepper and spread on a baking sheet.

In a large bowl, pour milk over bread and soak for 5 minutes. Place flour in a shallow bowl, mix with 1 TBSP marjoram, salt and pepper. In another shallow bowl, beat 3 eggs with 2 TBSP water. In a 3rd shallow bowl pour the fine breadcrumbs. In the bowl with the soaking bread add the boar, pancetta, 1 egg, marjoram, salt and pepper; combine with hands. Roll into 1 inch balls, roll in flour, dip in egg then breadcrumbs, place on a baking sheet.

Bake squash for 10 minutes, then place boar balls in the oven and bake for an additional 15 minutes.

In a small bowl combine hazelnut oil, pom juice and cider vinegar. Toss with salad greens and top with hazelnuts and pomegranate seeds.

To serve place meatballs and squash with salad.

Serves 6.


Persimmons & Proscuitto Wraps


This recipe is quick and easy best of all it looks impressive! Perfect for a fall appetizer. I made this 2 people, if you are entertaining just multiply – estimate 1/2 a persimmon per person.

olive oil
1 fuyu persimmons, cut into eighths
8 small rosemary sprigs
4 very thin slices of prosciutto, cut in half lengthwise

Preheat the oven to 375° and line a baking sheet with parchment paper.

Wrap a piece of Proscuitto around a persimmon slice. Use a toothpick to poke a hole in the wrapped persimmon and slip in a sprig of rosemary.

Place the wrapped wedges on the baking sheet and spray them with olive oil.

Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling.

Serves 2.