Mediterranean Wild Boar Shabu-Shabu

• Clean the carrots and zucchinis, slice them thinly, and sauté them in a pan with extra virgin olive oil and turmeric (adjusting the amount to your taste) over high heat without a lid.
• Bring the water to a boil, adding rosemary and sage to taste, keeping the broth light and delicate in flavor. Add salt and let it boil.
• Once the vegetables are cooked, place them in one of the three bowls, trying to transfer as little cooking oil as possible.
• Clean the wild boar loin by removing any fibrous parts, then slice it as thinly as possible. Arrange the slices in the second bowl.
• Turn off the heat of the aromatic water and pour it into the third bowl using a ladle.
• Using chopsticks, pick up a slice of meat, dip it in the flavored water, and let it soak for as long as you want it to cook (one to two minutes is usually enough), place it on the vegetables, and then pick up the slice with some of the vegetables to best savor the combination of flavors.