Ingredients
4
- 250 g pulled wild boar
- 200 g red cabbage, sliced
- 50 g Bresc Tapenade figs
- 25 g Bresc Ras el hanout
- 4 tunn breads
- 1.5 dl vinegar
- 0.5 dl water
Used bresc products
Ingredients
Preparation method
Bring the water and vinegar to the boil and add the ras el hanout. Marinate the red cabbage in the mixture. Spread the fig tapenade on the tunn breads. Divide the marinated red cabbage evenly over them. Place the pulled wild boar on top. Roll it up and cut diagonally.
Related themes
PS in foodservice