Because of my work and my love for food, whatever gastronomy, I’m blessed with friends in Japan and elsewhere who are always keen to share their experiences.
Yasushi Imaizumi is a very old Japanese friend for whom I also work regularly as a trouble shooter for his fashion clothes company.
As he extensively travels all year round in Japan and abroad, he cooks a lot back home.
A few days ago, he came to my working place with a tupperware full with sauce he had just made.
Only later, I found out that the pasta sauce had been made as a second part of a whole dinner he cooked himself at home.
In the picture above is Beef Cheek stewed in beer as served at the Restaurant in Nao Jima Setonaikai, a restaurant restaurant produced by Stella Maris.
He served his own fried potatoes, and fresh pasta and the meat topped with a julienne of onion, celery and carrot with olive oil.
Now, the sauce for the pasta back (my) home was made with wild boar (70%) stir fried in olive oil with beef (20%) and pancetta (10%).
stir fried [sofuritto] with onion, celery, carrot,, red wine, beef bouillon, Banyuls, basil, nutmeg, tomato, salt and pepper about 2 hours, later seasoned with Parmigiano Reggiano.
Very hearty, delicious and extravagant!
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Sounds yummy! What an amazing meal. My hubby would love the wild boar.
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Dear Lou-Ann!
I’m sure he would!
I asked a friend to keep a chunk next time a fellow hunter brings him some!
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Bob, aren’t you a little uncomfortable with the cannibalistic nature of your consuming wild boar?
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Why should I be?
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Maybe you’re not that wild, Bob.
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You’ll never know!LOL
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Mhm, yum! Wild boar and beef cheek are both such amazingly tender cuts of meat, especially when cooked for a long time slowly. Oh man. So delicious! Looks great!
Jax x
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Cheers, dear Jackie!
Yasushi will be glad to hear that!
Bset regards,
Robert-Gilles
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