Wild Boar with Chestnuts
Wild boar with chestnuts is a delicious main course typical of the Tuscan tradition. The wild boar meat is slowly braised together with chestnuts, flavored with garlic, bay leaf, sage, juniper, and rosemary. For an extra touch of flavor, pork jowl is added and deglazed with dry white wine. The result is a dish rich in intense flavors, perfect for enjoying on cold winter days.
Ingredients
- Wild boar meat
600g600g - Chestnuts
1,000g1,000g - Garlicto taste
- Bay leafto taste
- Sageto taste
- Juniperto taste
- Rosemaryto taste
- Pork jowl
120g120g - Dry white wine
50cl50cl - Vegetable brothto taste
- Extra virgin olive oilto taste
- Saltto taste
- Pepperto taste
Purchasable products
Fermented Black Garlic 3-4 bulbs 100g
1 product1 product £ 12.96Bontà di Brodo vegetable concentrated broth 100g
1 product1 product £ 3.22Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.23
Preparation
- STEP 1 OF 4
Blanch the chestnuts, peel and skin them
- STEP 2 OF 4
Transfer them to a saucepan with half wine, half water, bay leaf, sage, juniper, and cook until the cooking liquid is absorbed
- STEP 3 OF 4
Brown the pork jowl in oil with garlic, rosemary, and well-tenderized wild boar chunks; extend with broth and cook until tender
- STEP 4 OF 4
Reduce, add the chestnuts, and let them absorb the flavors
Suggestions
Frying Pan
Saucepan
General Information
Storage notes
Store in the refrigerator in an airtight container
More information
Typical dish of the Tuscany region
Origin
Italia, Toscana
Analysis
Attention
Macronutrients (100 gr)
Attention
| Energy (kcal) | 129.78 |
| Carbohydrates (g) | 16.55 |
| of which Sugars (g) | 4.03 |
| Fat (g) | 4.53 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 1.67 |
| Fiber (g) | 2.12 |
- Proteins1.67g·7%
- Carbohydrates16.55g·67%
- Fats4.53g·18%
- Fibers2.12g·9%