Cinghiale in Umido – A Traditional Tuscan Recipe

Cinghiale in Umido – A Traditional Tuscan Recipe
December 27, 2016 brogi
In Recipes

Cinghiale in Umido

Wild boar stew

Ingredients (serves 4)

• 800 g wild boar meat
• 50 g pancetta ham
• 500 g chopped tomatoes
• 2 garlic cloves
• 3 glasses of red wine
• 2 teaspoon fennel seeds
• 3 bay leaves
• 2 balls of ginepro (juniper)
• ½ glass of red wine vinegar
• salt and pepper
• 8 tbs olive oil

Preparation

Cut the wild boar meat into small pieces and place in a dish with 1 teaspoon of crushed fennel seeds, 2 glasses of red wine, ½ glass of vinegar, salt and pepper. Cover and leave to marinate all night in the fridge. The Day After: Slightly brown the pancetta ham in a heavy bottomed saucepan with oil, the bay leaves and the juniper then add the wild boar meat and let brown over a medium flame for 5 or 6 minutes, adding 1 glass of red wine and when this is evaporated add 1 tsp of crushed fennel seeds and salt and pepper. Let cook for another 5 minutes, then add the tomatoes and let cook on a very low flame for about 2 hours.

** This is fantastic served on a bed of polenta or also as a ‘sugo’ (sauce) on pasta, especially ‘pappardelle’ which are the flat ribbon like egg pasta commonly enjoyed in Tuscany. The wild boar can also be served with rosemary potatoes. **

 

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