Ingredients for 4 people:
- 2 kg of wild boar
- a dried tomato
- a few cloves of garlic
- Origan
- two bunches of rosemary
- a glass of vinegar
- two glasses of white and red wine
- extra virgin olive oil
- salt
- pepper
Preparation:
To prepare this delicious dish with strong flavors according to tradition, we start by cutting the wild boar meat into cubes of about 3 cm. leaving the rind attached to the pieces of meat. If fresh wild boar is not readily available on the market as an alternative, I recommend using pork shoulder that can be easily purchased at butchers and also wild boar which is sometimes found in frozen shops.
We then leave the meat to marinate overnight in a mixture made up of half the vinegar and the white and red wine, in the proportions of 1/3 vinegar and 2/3 white wine, adding part of the garlic and aromatic herbs, oregano and rosemary, to ensure that they are impregnated with the delicious aromas.
The next day, drain the meat and discard the marinade liquid with the spent spices. In a large pan, brown and brown the meat with a drizzle of olive oil, to let it take on color and develop its unique flavours.
Subsequently, add water, white and red wine to cover the meat, then oregano, rosemary tied in a bunch, parsley, finely chopped dried tomato and 3 cloves of garlic cut into large pieces. We adjust salt and pepper according to personal tastes. Cover the pan with a lid and let the meat simmer over low heat for at least 2 hours, so that it softens and takes on the flavors. At the end of cooking, remove the bunch of rosemary to avoid the hassle of finding the leaves during tasting. Serve the dish hot.
Finally, to enhance the strong flavors of this dish, I recommend combining this dish with an important Cannonau from Sardinia or with an excellent Rosso di Montalcino. These wines, thanks to their contribution of tannins, will make the tasting of this delicacy complete, giving a unique and satisfying taste experience.
Enjoy your meal!