Wild boar in dolceforte is a Tuscan Renaissance recipe based on the subtle balance of flavor between sweet and sour. Here’s how it is prepared.
Wild boar in dolce forte is one of the tasty second courses in Tuscan cuisine. The ingredients used for the preparation of this typical product are quite particular, especially since we are talking about a second course of meat. According to the traditional Tuscan recipe, wild boar in dolceforte is prepared with raisins, candied fruit and dark chocolate.
That said, this typical dish of the Tuscan tradition would seem like a dessert. Yet, thanks to the presence of vinegar and the skill in treating meat, the result is something sensational . You will hardly find more special second courses in a Tuscan tavern than this one.
How to prepare the recipe for wild boar in dolceforte
- First, marinate the wild boar bites in a bowl with a celery stalk, a carrot and a chopped onion, peeled garlic, bay leaf, vinegar, 200 ml of red wine, 1 cinnamon stick and some peppercorns.
- The following day, finely chop the remaining vegetables with a knife and brown them in a pan with half a glass of oil.
- Add the drained wild boar morsels and sprinkle with the remaining wine .
- When you no longer smell alcohol rising from the pan, season with salt, add a large glass of water and cook for 2 hours over low heat, adding more hot water if necessary.
- Once the meat is cooked, strain the cooking juices, put it back on the heat with a spoonful of flour or potato starch and cook for 5 minutes, stirring often.
- Incorporate chopped chocolate with a knife, raisins, candied fruit and pine nuts.
- Add the meat again and after a quick stir, serve everything.
Among the other recipes with wild boar that we recommend you try is the fabulous ragù : believe us when we tell you that there is no better way to enhance this meat!
Wild boar in dolceforte: history
Nowadays we are used to preparing and seeing wild boar prepared in dolceforte with chocolate, but clearly this has not always been the case. Originally, before the discovery of the Americas , the sweet component of the dish was given by honey . But do you know where this particular combination of flavors comes from?
It seems that the dolceforte dishes were born from the medieval custom of serving savory and sweet dishes within the same banquet, almost simultaneously. The particular mixture of flavors had fascinated the palates of the time to the point that they began to study real dishes.
Dolceforte was originally a sauce made with chocolate , panforte, chopped horses, raisins, pine nuts and walnuts used to accompany game cooked in jugged. The most daring palates added it when cooked, so as to savor all the aromas, while to reduce its intensity it was possible to incorporate it halfway through cooking. Today the tradition of dolceforte has changed but not much, remaining very widespread in various areas of Italy, including Tuscany.
Wild boar in dolceforte can be kept in the refrigerator for 2-3 days . We advise you to heat it in a pan before consuming it.
Riproduzione riservata © - WT
There is no Easter breakfast without the Roman regrown pizza
The Easter regrown pizza is a typical product of Rome, prepared for breakfast and stuffed in many ways. The original...
Have you ever tried our gluten-free vegan shortcrust pastry?
A very simple recipe to prepare at home for those suffering from intolerances: the gluten-free vegan shortcrust pastry will please...
Easter Mazurek, an amazing Polish dessert
Mazurek is a Polish dessert typical of the Easter period made up of a crunchy base stuffed with jam and...
Pastitsio: the super tasty Greek first course
Pastitsio is a typical Greek first course known to be very similar to baked pasta. Here’s how to prepare it...
Crepes without gluten and lactose, the perfect recipe for everyone!
Enjoy a moment of sweet relaxation with delicious gluten-free and lactose-free crepes. We will make you who are intolerant satisfied...