Wild Boar Chops with Romesco Sauce

1. for the romesco sauce, cut the peppers lengthwise and remove the seeds. Soak the peppers in warm water for half an hour. Drain, dab dry and chop. 2.

Heat 2 tablespoons of olive oil in a frying pan and toast the white bread on both sides until golden brown. Remove from the frying pan with a slotted spoon and drain on kitchen roll. Crumble on top and place in a hand mixer or food processor form.

Add the garlic to the frying pan and roast over a low heat for 2-3 minutes until soft. Cool for a few min.

4. add the peppers, tomatoes and ground almonds to the crumbled bread form. Add the garlic with the oil from the frying pan and grind everything together to a paste.

5.Gradually add the remaining olive oil, balsamic vinegar and red wine vinegar and blend until you have a creamy sauce. Pour into a large enough bowl, season heavily with salt and freshly ground pepper. Cover and refrigerate for 2 hours.

Season the wild boar chops with pepper. Heat the olive oil in a heavy bottomed frying pan. Roast the chops on both sides for 15 minutes each, until golden brown and cooked through.

Just before the chops are done, gently heat the sauce in a saucepan. If it is too viscous, stir in a tiny bit of hot water. Serve with the wild boar chops braised cabbage.

Info: The fiery Spanish romesco sauce verd

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