{"id":1547,"date":"2021-05-26T11:42:33","date_gmt":"2021-05-26T09:42:33","guid":{"rendered":"https:\/\/www.heroes-world.de\/wildschwein-meets-thunfisch\/"},"modified":"2021-12-15T13:57:27","modified_gmt":"2021-12-15T12:57:27","slug":"wild-boar-meets-tuna","status":"publish","type":"post","link":"https:\/\/www.heroes-world.de\/en\/blog\/2021\/05\/26\/wild-boar-meets-tuna\/","title":{"rendered":"Wild Boar meets tuna"},"content":{"rendered":"

Today, hunter and chef Jonas Baumg\u00e4rtner is taking on an Italian antipasti classic, vitello tonnato \u2013 but with a twist. Instead of the traditional choice of veal, Jonas is preparing wild boar in a tuna sauce.\u00a0\u00a0<\/strong><\/p>\n<\/div><\/div>

It\u2019s on the menu of every Italian restaurant, from the neighborhood pizza place to sophisticated, fine-dining restaurants. We\u2019re talking about vitello tonnato, the antipasti classic from the Piedmont region of northern Italy. It\u2019s a dish of cooked veal, sliced wafer-thin and paired with a creamy tuna-based sauce. But can we do one better?<\/span>\u00a0<\/span><\/p>\n

Jonas Baumg\u00e4rtner, a game chef who runs two restaurants under the name “Der wilde Wirt”<\/a><\/span>\u00a0in Ulm and\u00a0Markbronn, thinks so. He makes his vitello tonnato with hearty boar loin. Strictly speaking, then, we should call it\u00a0cinghiale\u00a0tonnato. Regardless, the main thing is that it tastes good!<\/span>\u00a0<\/span><\/p>\n<\/div><\/div>

Now it’s getting wild!<\/strong><\/h2>\n

Let\u2019s get started! Today, we\u2019re cooking vitello tonnato with wild boar, capers and tomatoes.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\n<\/div><\/div>

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Ingredients\u00a0<\/strong><\/h3>\n

Serves 4<\/span><\/span>\u00a0<\/span><\/p>\n