Tianu di fasgioli with wild boar bacon, fried sage

Preparation time: 50 min

Preheat your fryer at 350 °F

• Mise en place
  • Finely chop the onion and garlic.
  • Cut the wild boar bacon into thin matchsticks.
  • Peel the tomatoes, remove the seeds, then dice the tomato flesh.
  • Blend the diced tomatoes with the chicken stock.
  • Pick the sage and thyme leaves.
  • Drain the coco beans.
• Stew preparation

  Add the wild boar bacon to a saucepan and gradually increase the heat to render the fat. Add the onion and garlic, then sweat for 3 to 4 minutes, until translucent, add a small amount of olive oil if necessary. Add the chestnut flour and cook briefly to coat and thicken the mixture.

  Add the tomato paste, cook for 2 minutes while stirring, then deglaze with the white wine.

  Add the coco beans, the stock blended with the tomatoes, the thyme, bay leaf and some of the sage (reserve 30 leaves for garnish).

  Simmer for at least 20 minutes so the flavours develop and the liquid thickens slightly. Adjust the seasoning with salt and pepper.

• Fried sage preparation

  Heat the vegetable oil to 170°C (340°F). Make sure the sage leaves are completely dry. Fry them in the hot oil, a few at a time, for approximately 10 to 15 seconds, until crisp. Carefully remove them with a slotted spoon, place them on paper towel and immediately season with a light pinch of fleur de sel.

• Plating

  Place a generous spoonful of stew in each tapas bowl.

  Finish each tapas with 1 to 2 fried sage leaves, added at the last moment to keep them crisp.