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
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. **
Difficulty