Arrosto al cacao
Cocoa roast

Ingredients for 2 hungry people  

• 400g roast meat
• 200g red wine
• 80g dried apricots or prunes
• 100g onions
• 5g juniper
• 5g salvia
• 5g corn starch
• 20g mustard
• 8g extra virgin olive oil
• 2g spicy oil
• 10g cocoa
• 300g warm broth
• 3g dried rosemary in pieces
• pepper

Procedure

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 ).