Wild boar with chestnuts is a tasty 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 cheek is added and deglazed with dry white wine. The result is a dish rich in intense flavors, perfect for enjoying on cold winter days.
Blanch the chestnuts, peel and skin them
Transfer them to a saucepan with half wine, half water, bay leaf, sage, juniper, and cook until the cooking liquid is absorbed
Brown the pork cheek in oil with garlic, rosemary, and well-tenderized wild boar pieces; extend with broth and cook until tender
Reduce, add the chestnuts, and let them absorb the flavors
Frying Pan
Saucepan
Store in the refrigerator in an airtight container
Typical dish of the Tuscany region
Italia, Toscana
| 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 |
