Braised wild boar: tradition is coming on our tables

Autumn is coming and the temperatures are lowering, it also changes the Restaurant La Veranda’s proposal for its customers. The attention to local and Zero km products, and the desire to follow what the season offers us to always prepare genuine and fresh dishes, allow us to change our menu and proposal during the year. Among these dishes, in autumn, you can not miss the traditional braised meat, and especially the braised wild boar, typical northern Italy’s dish, tasty and with a laborious preparation.

How to cook Braised meat?

Braised is a cooking technique and its name derives from ‘to braise’. Traditionally the meat is browned with substances such as oil or butter, then you have to continue cooking it with a mix of carrots, celery and onions. After that, you have to continue to brown and fade your braised meat with wine. The cooking will reduce the whole thing until it becomes a tasty sauce that will accompany the braised meat.

Polenta and braised: an inseparable couple

Often braised meat is cooked with fine wines like Barolo, Piedmontese’s typical wine, and is accompanied by polenta. To have a great dish you must choose good meat and the ability is to know how to cook it dulling its strong taste, in particular when you are cocking boar, because wild game that has often strong tones. In preparing braised wild boar, our Restaurant La Veranda’s chefs are specialists.

Discover the new proposals of our menu (you will always find proposals for food intolerances and vegetarian). Braised wild boar, polenta, risotto with perch and more: our chefs are ready to satisfy everyone, including those with food intolerances or that are preferring a vegetarian cuisine. Come in Moltrasio and visit us, you will discover a quality restaurant, simple but elegant, that will make you feel really at home.