Sear the cutlets in the oil on both sides (approximately for 10 minutes), then add the coarsely sliced olives, brown them for 2 minutes and wet them with the wine
Let the wine evaporate, then add salt and pepper to taste, add 1 glass of warm water and cook for about another 10 minutes
4 minutes before the cutlets are finished cooking, add the Pecorino Toscano DOP you previously sliced on each cutlet (one slice for each cutlet) and cover the pan with a lid, until the cheese melts.
Serve with a decoration of black olives.


200 g of fresh Pecorino Toscano DOP
8 wild boar cutlets for a total weight of 600 g
150 g of extra-virgin olive oil
100 g of pitted black olives
1 glass of Tuscan red wine
salt and pepper to taste