This traditional Tuscan recipe dates back to the early 1500s, evolving between the Renaissence and the Baroque. Cinghiale in Dolceforte is a complex dish involving nearly twenty ingredients, creating multiple layers of flavor. It’s a great supper dish for cold weather, or a very impressive dinner party main dish, and it can be served with Creamy Polenta. The dish has an exuberant layering of flavors and use of candied fruits, nuts, bitter chocolate and red wine, Italian chefs often prefer using half and half: Port and Tuscan red wine for cooking, and the choice of a Tuscan red wine to drink with this dish in an interesting one, Un Chianti Classico oppure, perché no?, un Brunello di Montalcino…. From Chianti Classico to Brunello di Montalcino….. Read Darren Gall’s wine choices…
The Blood Of Jove: http://www.urban-flavours.com/2014/12/the-blood-of-jove/
- 2 cups red wine
- 1/2 cup red wine vinegar
- 1 medium yellow onion, peeled and halved
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 1 sprig fresh thyme (or 1 teaspoon dried)
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground allspice
- 4 tablespoons olive oil
- 1 clove garlic, finely minced
- 1 medium yellow onion, peeled and finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 teaspoons dried red chili pepper flakes (or to taste)
- 3 1/2 ounces (100 g) prosciutto, finely chopped
- 2 1/2 pounds wild boar, (if unavailable: stew beef, pork shoulder or other game meat, cut into 2-inch chunks
- (Strained marinade liquid; see above)
- 1 bay leaf
- 1/2 cup dried prunes, coarsely chopped (plumped in a small amount of warm water, then drained well)
- 1 tablespoon brown sugar
- Grated zest of 1 orange
- 1 tablespoon raisins (plumped in a small amount of warm water, then drained well)
- 1 tablespoon pine nuts
- 2 ounces bittersweet chocolate (70% cacao), grated
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Freshly parsley leaves, finely chopped, for garnish
For the marinade:
In a large, heavy-bottomed pot, bring all of the marinade ingredients to a boil, then remove from heat and let cool completely. Submerge the chopped raw meat in the marinade and refrigerate, covered, for 48 hours.
Strain the meat and vegetables out of the liquid (retaining the marinade liquid). Separate meat from vegetables and discard vegetables and bay leaf.
For the stew:
In a large, heavy-bottomed saucepan or Dutch oven, heat the garlic in the olive oil just until it turns lightly golden. Add the onion, carrot, and celery and saute until vegetables are softened and onion is transparent, about 6 to 8 minutes. Add the chili pepper flakes and saute for another 30 seconds. Stir in the prosciutto and saute for about 1 minute.
Pat the pieces of meat with a paper towel until dried well, then add to the pot and stir just until browned. Pour in the strained marinade liquid and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaf. prunes and sugar and return to a simmer. Cover and let simmer over low heat until meat is very tender, about 2 hours.
When meat is tender, stir in the orange zest, raisins, pine nuts, and grated chocolate. Stir until chocolate is melted and all ingredients are well combined. Taste and adjust seasoning with salt and pepper, as necessary.
Serve over creamy bowls of polenta, sprinkled with finely chopped fresh parsley or nipitella.
Buon appetito da Jess Andrenelli