Stufato di Cinghiale
(serve 4)
1 kilo/2 lbs wild boar meat, cut into manageable chunks
1 bottle adequate red wine
leftover tops and leaves of 2 bulbs fennel
1 white onion, quartered
6 cloves garlic, crushed slightly
olive oil to cover bottom of cooking dish
1 lb chestnut or white mushrooms, quartered
2 cups beef or chicken stock
1/2 cup panna al tartufo, truffled cream, if you’re in Florence: ordinary cream if not
dash truffle oil
Wash the meat and dry it with paper towels. Place in a heavy-bottomed dish large enough to contain all the ingredients. Pour over the wine, then throw in the fennel tops, onions and garlic. Leave in fridge overnight, covered.
Six hours before you are ready to eat, drain away all but about 1/2 cup of the wine, leaving the vegetables in the dish with the meat, then add the mushrooms and the stock, to cover the meat.
Cook at a very low temperature, perhaps 200F/100C, so that the meat bubbles slightly, either on the stovetop or in the oven, for six hours. Check to make sure the stew is bubbling constantly, and stir occasionally.
When the meat is thoroughly cooked and tender, add the truffle or regular cream and the drizzle of truffle oil. Serve with noodles or bread.
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