What's hip | The Band | Listen & Look | Lyrics | Gigs/Tour | Press | Merch | Contact | A Supper in the Funkettian Villa.... The Calabrian delicacys from the warm kitchen of Marino Funketti. Wild Bore Stew Ingredients: 1-2 Silver Onions 3 carrots (medium sized) 3 wedges of garlic (preferably from Calabria) 600grams of pork of the wild bore olive oil 200 grams of butter 1dl of Vodka (Rusky Standart) buljon from duck 3 dl of a fullbodied chianti chives 1 fresh lemon Way of cooking: Preparations: shred the carrots nicely and mix them with lemonjuice and lemonmeat. Pour a large quantity of chianti over it and blend with chives and herbs of Calabria. Shred the pork nicely and blend it with these other ingredients. Sprinkle small amounts of vodka over these items and let them all hang loose together for 1,5hrs. Saute the onions (chop them thin) and the garlic (chop with razorblade) in a rich mixture of oliveoil and vinegar. Let it "purr" in mediumheat for about ten minutes. Add three dl of warm water into your cookingpot along with the buljon from the duck and let it blend in with the garlic and onions Now you add your mixture of meats and carrots etc into another cookingpot and let it cook in low temperature for about three hrs. Use large quantities of butter. Put your meatmix in the pan with the onionmix and let them blen for about 45minutes. Enjoy this rich meal with either pasta or potatoes and drink large amounts of fullbodied chainti. After the meal you enjoy a desert of Créme Brullée and perhaps a Limoncello... Buon appetito!