Monday, March 15, 2010

Cinghiale in Dolce Forte

All right, it doesn't look terribly appetizing. But it is absolutely delicious -- a brilliant winter meal (hey, it's only March). The wild boar is melt-in-your-mouth tender; the bittersweet chocolate adds a perfect tang; and the prunes are perfect. Good thing, because there's lots of it.

  • 1 large onion, chopped
  • olive oil
  • patience
  • 1 heaping tbsp flour
  • 3 ounces pitted prunes, cut in half*
  • 60 g bittersweet chocolate*
  • 1/3 cup raisins
  • grated peel from two large oranges
  • 1/4 cup pine nuts
*Apologies; we have both metric and imperial weights, and no respect for consistency.

  • Preheat oven to 275 Fahrenheit/Mark 1.
  • Remove marinating wild boar from the fridge (see previous post) and separate into three bowls: meat, vegetables and marinade. Patience required. Discard the thyme.
  • Heat the oil in a large ovenproof pot (Le Creuset to the rescue, again) and brown the meat in small batches.
  • Add the onion to the pot and cook until golden. Add the vegetables (from the marinade) and cook for a couple of minutes.
  • Return the meat to the pot and stir in the flour. Slowly add the marinade while stirring. Add water if necessary to mostly cover the meat. Bring to a boil, then cover and place in oven and cook for two hours. Halfway through, check to make sure there is still enough liquid in the pot.
  • Add prunes, chocolate, raisins, peel and pine nuts and cook for 15 more minutes.
  • Serve over pasta, polenta, or another grain.

No comments: