Spinach, fava bean and pea salad with wild boar mince
300 gr fresh spinach
100 gr fava beans
100 gr peas
100 gr fresh asparagus
360 gr wild boar mince
10 gr diced red onion of Tropea
1 garlic clove
lemon juice to taste
salt and pepper to taste
extra virgin olive oil to taste
Remove the stems from the spinach, wash carefully and spin dry to remove all excess water.
Remove the fava beans and the peas from their pods. Clean the asparagus and slice them with a vegetable peeler.
Dress the salad with oil, salt and pepper and set aside.
Season the mince with onion, the garlic clove, lemon juice, olive oil and leave for 20’.
Remove the garlic clove from the meat and place the salad together with the mince on a serving plate.
Wine CouplingRomagna Albana DOCG