Cinghiale in Umido · Cinghiale in Umido alla Toscana
Tuscany · secondo · serves 6 · 1500 min total · medium
Wild boar are everywhere in the Maremma and the Chianti hills — Tuscany hunts them, then braises them slowly with everything in the pantry.
Ingredients
- 1200 g wild boar shoulder, cubed
- 750 ml Chianti
- 400 g passata
- 1 large onion
- 2 medium carrot
- 2 stalks celery
- 3 cloves garlic
- 2 sprigs rosemary
- 6 berries juniper berries
- 2 cloves cloves
- 3 leaves bay leaves
- 4 tbsp olive oil
- 2 tsp salt and pepper
Method
- Marinate boar overnight in red wine with diced vegetables, juniper, cloves, bay, rosemary.
- Strain. Pat meat dry. Reserve wine and vegetables separately.
- Brown the boar hard in olive oil in batches.
- Add the vegetables, cook 10 minutes.
- Pour in the reserved wine. Reduce by half.
- Add passata and water to cover. Salt, pepper. Cover, simmer on the lowest heat for 2.5 hours — the meat falls apart at a touch.
- Serve on polenta or pappardelle, with the strained sauce reduced if needed.