Tuscany has always been an area rich in game and the recipes for cooking it are handed down from generation to generation. Wild boar features heavily in the cuisine of the Tuscan countryside, and this is just one of the many ways to prepare it.
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INGREDIENTS |
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Wild boar meat with rind |
800 |
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g |
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Onion |
1 |
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n° |
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Garlic |
2 |
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cloves |
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Celery |
1 |
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stalk |
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Peeled tomatoes |
400 |
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g |
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Black olives |
200 |
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g |
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Carrots |
1 |
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n° |
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Olive oil |
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to taste |
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Rosemary |
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to taste |
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Laurel |
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to taste |
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Red wine |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Leave the boar meat to hang for 24 hours, cut into pieces and place in a dish, sprinkling with a little salt. Leave to drain for a short time. |
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| 2. |
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Fry the chopped onion, carrot, garlic, celery, rosemary and laurel in a little oil. |
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| 3. |
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Add the fried vegetables to the pieces of wild boar after draining well and allow to brown. |
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| 4. |
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Add two glasses of red wine, pepper and salt and begin to cook over a low heat. |
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| 5. |
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Wait until the meat has absorbed the wine, then add the tomatoes and finish cooking by adding broth or water. |
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| 6. |
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As a final touch add the olives when the meat is cooked. |
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CHEF'S NOTE |
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In preparing the recipe, it is best to use the same wine which will later accompany the wild boar dish, or one that is very similar. |
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The Tuscan menu requires a strong wine which can accompany the dishes without altering its flavours; at the same time, however, it should not come across as a weak companion. Tuscany itself provides us with its best reds such as an intense Brunello di Montalcino, a classic Chianti or an elegant Bolgheri-Sassicaia. |
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