Wild boar with chestnuts is a tasty first course typical of the Tuscan tradition. The wild boar meat is slowly braised with chestnuts, flavored with garlic, bay leaf, sage, juniper, and rosemary. For an extra touch of flavor, pork guanciale is added and deglazed with dry white wine. The result is a dish rich in intense flavors, perfect to enjoy on cold winter days.
Blanch the chestnuts, peel them, and shell them
Transfer them to a saucepan with half wine, half water, bay leaf, sage, and juniper, and cook until the cooking liquid is absorbed
Sauté the guanciale in oil with garlic, rosemary, and well-aged wild boar chunks; add broth and cook until tender
Reduce, add the chestnuts, and let them absorb the flavors
Pan
Saucepan
Store in the refrigerator in an airtight container
Typical dish of the Tuscany region
Italy, Toscana
| Energy (kcal) | 162.21 |
| Carbohydrates (g) | 16.55 |
| of which Sugars (g) | 4.03 |
| Fat (g) | 5.42 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 7.48 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.02 |
