Slow-Cooked Boar with Krk-Style Macaroni

Ingredients

• 1 kg boar (neck, shoulder)
• 800 g onions
• 100 g garlic
• 1 carrot
• 150 g finely chopped locally-cured bacon
• 100 g tomatoes
• basil, cloves
• wild thyme
• 2 tbsp plum jam
• salt, pepper
• 200 ml Prošek wine

For the marinade:

• 300 ml wine vinegar
• laurel leaf, rosemary
• peppercorns
• 500 g root vegetables (onions, garlic, celeriac, carrots, parsley root)

For the macaroni:

• 500 g flour
• 2 egg yolks
• salt
• butter

Preparation

Marinate the meat for 12 hours, then remove it from the marinade and cut into medium-sized cubes.

Sauté finely chopped onions over low heat, add the meat, and let simmer for at least two hours.

Lightly baste with water and Prošek wine, add the tomatoes, spices, and aromatic herbs. Reduce the liquids.

Preparation of macaroni

Combine the flour, egg yolk, and lukewarm water to form a firm dough. Roll the dough thinly, cut it into squares, then take each square, lay it over your finger, and press together the corners.

Boil in salted water until the macaroni float to the top. Top with a tablespoon of butter while warm.

Serving

Serve with freshly cooked macaroni and top with freshly grated sheep cheese to taste.