Ingredients:
- 2 lbs Boar Tenderloin
- Kosher Salt
- Cracked Black Pepper
- Oil
- ½ c Extra Virgin Olive Oil
- ¼ c Roasted Garlic, mashed
- ½ c Chopped Fresh Basil
- 1 ea Roasted Red, Yellow, Orange Peppers with juice
- 1 C Plum Tomatoes Diced
- Cracked Black Pepper
- 1 T Extra Virgin Olive Oil
- 1 c Kalamata Olives (no pits)
- 1 c Balsamic Vinegar
- ¼ c Brown Sugar
- 1 Loaf Baguette Bread, sliced bias
- ¼ lb Sweet Butter
- ½ c Pine Nuts Toasted
- Fresh Mozzarella Cheese Sliced
- Shaved Romano Cheese
- Fresh Basil Chiffonade
Method:
- Rub tenderloin with spices & oil, Roast Garlic and Peppers place in ziplock bag.
- Sear and cook meat rare, Rub meat with garlic, wrap with basil, soak in pepper juice, marinate in ziplock bag with roasted peppers and olive oil 4 hours, best overnight.
- Combine sugar and balsamic, heat gently and reduce to syrup.
- Combine tomatoes, pepper, & oil, let marinate.
- Toast pine nuts dry.
- Slice bread, butter and toast.
- Chiffonade basil, slice mozzarella, shave Romano.
- Assemble: Slice meat thinly, pound under saran, reserve.
- On platter present meat, roasted garlic, roasted pepper slices, mozzarella, tomatoes, and top with basil oil from meat, drizzle with balsamic syrup, top with toasted pine nuts, shaved Romano, & Basil.
- Serve with toasted baguette.
Boar Carpaccio
