Wild Boar Chops in Pecorino Cream + Black Olives

Fry the chops for 10 min. on both sides in olive oil, add the coarsely chopped olives, fry for 2-3 min., pour the wine over them.

When the liquid has evaporated, season with salt and pepper, add a little water and cook for another 10 min.

In the last 3-4 min, place a slice of pecorino on top of each chop and cover to allow the cheese to melt.

Garnish with black olives before serving.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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