Cinghiale in Dolceforte

Ingredients

• 1.5 kg (3.3 lbs) wild boar meat, cubed 1.5 kg (3.3 lbs) wild boar meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 cup red wine 1 cup red wine
• 2 tablespoons balsamic vinegar 2 tablespoons balsamic vinegar
• 2 cups beef or vegetable broth 2 cups beef or vegetable broth
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1/4 cup raisins 1/4 cup raisins
• 1/4 cup dried prunes, pitted 1/4 cup dried prunes, pitted
• 2 bay leaves 2 bay leaves
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 20g (Sugars: 10g)
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, celery, and pancetta. Sauté until the vegetables are softened and the pancetta is crispy.
2. 2.
   Add the wild boar meat to the pot and brown it on all sides.
3. 3.
   Pour in the red wine and balsamic vinegar. Allow it to simmer for a few minutes to reduce slightly.
4. 4.
   Add the beef or vegetable broth, diced tomatoes, raisins, dried prunes, bay leaves, cinnamon stick, cloves, and ground nutmeg to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-3 hours, or until the wild boar meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves, cinnamon stick, and cloves before serving.
7. 7.
   Serve the Cinghiale in Dolceforte hot with crusty bread or polenta.

Treat your ingredients with care...

• Wild boar meat — If wild boar meat is not available, you can substitute it with pork shoulder or beef stew meat for a similar texture and flavor.
• Dried fruits — Feel free to experiment with different dried fruits such as figs or apricots to add your own twist to the dish.
• Pancetta — If pancetta is not accessible, you can substitute it with bacon for a similar smoky flavor.

Tips & Tricks

• Marinate the wild boar meat in red wine overnight for even more flavor.
• For a thicker sauce, you can add a tablespoon of tomato paste.
• Serve the stew with a sprinkle of fresh parsley for a burst of freshness.
• Leftovers taste even better the next day as the flavors continue to develop.
• This dish pairs wonderfully with a glass of full-bodied red wine.

Serving advice

Serve the Cinghiale in Dolceforte in deep bowls or plates, allowing the sauce to mingle with the meat. Accompany it with crusty bread or creamy polenta to soak up the delicious flavors.

Presentation advice

Garnish the dish with a sprig of fresh rosemary or thyme to add a touch of elegance. The vibrant colors of the stew and the aroma of the spices will make it visually appealing.