Menu November 2020

Menu November 2020

Main Course: Spezzatino di cinghiale al Sugo Finto

(= Wild Boar Stew with “Sugo Finto”)

Recommended wine: L'Abbandonato Riserva Montecucco Sangiovese D.O.C.G.

Spezzatino di cinghiale al Sugo Finto Ingredients for 5-6 people: 800 g wild boar (the best cut for this recipe is leg) 1 bottle red wine for the marinade (+ 3 glasses for cooking) 2 onions 4 carrots 3 stalks of celery 2 jars Sugo Finto (280 g per jar) 3 bay leaves 8 tbsp extra virgin olive oil salt and pepper

The evening before, put the piece of meat in a container to marinate with the red wine, 1 onion, 2 carrots, 1 stalk of celery (all cleaned and cut in half).

To prepare the stew: take the meat out of the marinade, pat it dry with absorbent paper and cut it into small pieces (use a sharp knife to remove any gristly bits). Heat a heavy-bottomed pan and put the meat in it for a few minutes: when it has released a little liquid, take the pan off the heat, throw away the liquid, transfer the meat into a bowl and put it to one side. In the same pan (after washing it) sauté the rest of the vegetables – washed, cleaned and chopped – with the olive oil. Add the meat to the pan, mix it with the vegetables and let it brown all over. When it has browned, turn the heat up and pour in 3 glasses of wine; leave to evaporate for a few minutes and then turn the heat down again. Now add the Sugo Finto, bay leaves and some salt and pepper; give everything a good stir and leave to simmer for an hour, stirring from time to time. The sauce will gradually thicken; keep a constant eye on it, to make sure it doesn’t stick to the bottom of the pan. When it has finished cooking, serve your stew hot and… buon appetito!

Highly appreciated and eaten since ancient times, wild boar is delicious and sought after because its flavour combines the taste of farmed pork with that of game. In fact the wild boar is an undomesticated animal that’s very widespread throughout the Mediterranean, and has always been hunted by the various populations living in the area. Its meat, classified as red, is high in protein, extremely low in fat and very rich in potassium, phosphorous, sodium, iron, calcium and vitamins. Undisputed protagonist of Tuscan cuisine (“pappardelle with wild boar ragu” and “stewed wild boar” are among the most famous and popular dishes), wild boar meat, before being cooked, needs to be cleaned and treated correctly to remove the typical taste and aroma of woodland animals. It can be marinated in various ways, with milk, with water and lemon, or with wine and “odori” (= herbs and vegetables) as we do in the Fattoria’s kitchen.