Arrosto al cacao
Cocoa roast

Ingredients for 2 hungry people  


  1. Cut finely onions, mash the salvia with the juniper;
  2. Warm up the olive oil with the spicy oil, stir fry onions and spices together;
  3. Cover the meat in mustard, and brown it;
  4. Cut the prunes or apricots in strips and add them;
  5. Sprinkle the meat with cocoa on both sides;
  6. Simmer with wine, be careful not to pour it directly on the meat;
  7. Add the warm broth;
  8. Let it cook on low heat while turning every 10-15 minutes for a couple of hours, depending on the size and cut of the meat from 2h to 3h, in general until it feels soft with a spoon;
  9. Cut the meat in 5-10 mm slices;
  10. Serve warm with sauce on top, or keep in the fridge, then warm up in a pan with a little bit of oil and the sauce.

Be careful: the meat should be preferably wild, like boar or venison, but can be done with beef or pork as well.

Tip: when slicing some pieces will obviously fall apart if the meat is cooked enough, do not throw them away! Amasing tagliatelle all'arrosto can be made on the following day (see [*]).
Aron Wussler