La cooking in dolceforte it is an ancient way of cooking meat and, in particular, typical of the Tuscan land. Thus, in the fourteenth century, the meat of hare, cervo e boar, on special occasions.
On the occasion of Easter a recipe to put on the table during lunch is Wild Boar in Dolceforte, a simple dish that will leave your guests speechless. Let's see the ingredients and the preparation.
Ingredients
1 kg of wild boar pulp
50 gr of ham
50 gr of chopped dark chocolate
30 pinenuts
60 gr of raisins and candied fruit
50 grams of sugar
1 onion
1 carrot
2 ribs of celery
10 grams of flour
nutmeg
2 cloves
1 glass of vinegar
1 liter of meat broth
1 bottle of red wine
6 bay leaves
extra virgin olive oil
sale
pepper
Preparation
Cut the wild boar pulp to pieces and leave it marinate in red wine with half a glass of vinegar and bay leaves, for 12 hours. Once the marinating time has elapsed drain the meat. In the meantime, filter and keep two ladles of liquid that you will need later.
Chop the ham, onion, celery and carrot. The ingredients must be finely cut because they will be part of the fried. Once the bottom has been prepared, take a pan, put it on the fire with the oil and when it reaches the temperature, add the mince.
Let it fry for a few minutes. When the vegetables will golden add the boar and do it brown. While cooking, add salt, pepper and sprinkle everything with flour.
While the meat it goes, blend it marinating liquid. Add the broth little by little until cooking is finished. The wild boar meat will have to cook over low heat for about three hours.
Meanwhile, mix the chocolate, raisins, pine nuts, candied fruit, spices, sugar and half a glass of vinegar.
When cooked, pour the compound in the pan cooking for a few minutes e stirring gently.
When everything is blended, the Boar In Dolceforte is ready to be served.