RECIPE: Episode 1: Big Flavor | Classic Cinghiale in Dolce Forte
Serves 4
Ingredients: 1 kg wild boar (typically thigh) cubed into 5cm chunks 4 tbsps extra virgin olive oil 1 fresh chilli pepper (or dessert spoon of chilli powder) 1 tbsp cocoa powder 1 tbsp toasted pine nuts 50gr dried prunes Grated zest of 1 orange 1 tbsp raisins 1 tbsp granulated sugar 2 tbsps red wine vinegar Ingredients for the marinade: 500ml red wine 250ml red wine vinegar 1 bay leaf 1 sprig fresh thyme 1 stick of cinnamon 1tsp grated nutmeg 5 cloves 1 finely chopped carrot 1 finely chopped red onion 1 finely chopped stalk of celery 2. Remove the meat and separate the solids from the liquid, retaining all parts. Pat the meat dry. 3. Sauté the reserved marinade vegetables in a large casserole with extra virgin olive oil and the chili pepper until they are lightly coloured. 4. In a separate frying pan heat up a couple of tablespoons of olive oil and brown off the wild boar, in small batches, dusting it lightly with flour just before placing in the oil. Remove the meat from the pan and place in the casserole seasoning with salt and pepper at this stage. Drain off the excess fat from the frying pan and deglaze with some red wine, then pour into the casserole along with the reserved marinade liquid. Cook on a moderate heat for 2 hours or so until tender, stirring occasionally and adding some vegetable stock every now and again if necessary. 5. 5 mins before the stew is ready, the remaining ingredients must be incorporated. Dissove the sugar in a small pan with a little water. When it starts to bubble, add the 2 tbsps of red wine vinegar, then all the other ingredients adding a little more water if necessary to achieve a thick paste. Stir this into the stew, boiling it for a couple of mins. 6. Serve the stew with creamy polenta or a potato purée Recipe provided by Villa Bordoni You must login or register to comment.  
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