PORCINI-BRAISED BOAR WITH ARTICHOKE AND FENNEL
Pop the cork on a good bottle of wine, and get the family together for a feast! This is stick-to-your-ribs food, Italian style; large pieces of Tuscan wild boar (cinghiale) are braised with cannellini beans and fresh porcini mushrooms, then served family-style with a spicy and tangy vegetable saute.
Provided by eat!
Categories World Cuisine Recipes European Italian
Time 11h50m
Yield 8
Number Of Ingredients 20
Steps:
- Soak beans in ample cold water overnight.
- Drain cannellini beans and pour into a large Dutch oven along with chicken stock and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time.
- Heat 1/4-cup olive oil in a large skillet over high heat until it begins to smoke. Add boar pieces, and sear until browned on all sides. Remove seared boar, and place into the pot, on top of the gently simmering beans. Heat the skillet until smoking once again, then stir in porcini mushrooms and cook for 2 minutes to soften. Add 1/4 cup garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans.
- Cover, and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper.
- When the beans are nearly ready, place the artichoke hearts into a large skillet with some water. Cover, and steam over high heat until just tender, about 2 minutes; then add the sliced fennel, and steam for 1 minute more. Drain in a colander, and return skillet to the stove.
- Reduce heat to medium-high and pour in 1/4 cup of olive oil and 2 tablespoons of minced garlic. Cook, stirring frequently, until the garlic turns golden, then sprinkle with red pepper flakes and add the drained vegetables. Stir and cook until the vegetables are tender and golden, about 2 minutes. Pour in white wine, cook until nearly evaporated, then season with lemon juice, salt and pepper.
- To serve, mound vegetables into the center of a large platter and place the pieces of boar on top. Spoon the beans around the vegetables, drizzle liberally with extra-virgin olive oil, and sprinkle with pecorino Toscano cheese, parsley, and strands of lemon zest.
Nutrition Facts : Calories 820 calories, Carbohydrate 74.2 g, Cholesterol 118.5 mg, Fat 30.3 g, Fiber 13 g, Protein 64.7 g, SaturatedFat 6.2 g, Sodium 480.7 mg, Sugar 3.1 g
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SUMMER ABBAS SULTAN
[email protected]This recipe was a disaster. The boar was tough and the sauce was bland.
Matthew Thomas
[email protected]I found this dish to be a bit too gamey for my taste.
Jenny Walters
[email protected]I'm not sure I would make this dish again, but it was interesting to try something new.
Mercy Mbae
[email protected]This dish is perfect for a special occasion.
ZOBII MALIK
[email protected]I would definitely recommend this recipe to anyone who loves boar.
Keegan Schultz
[email protected]The artichokes and fennel were a great addition to this dish. They added a lot of flavor.
Trade 245
[email protected]I'm not a big fan of boar, but this dish was really good.
Mamorobela Wine
[email protected]This is one of my favorite recipes. I make it all the time.
mast malang
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved it.
Bryan Morseman
[email protected]This dish is a bit time-consuming to make, but it is well worth the effort. The flavors are incredible.
Muhammad Rashid MR
[email protected]I followed the recipe exactly and the dish turned out perfectly. The sauce was rich and flavorful, and the boar was cooked to perfection.
Mado Shim
[email protected]This dish was absolutely delightful! The boar was tender and flavorful, and the artichokes and fennel added a nice touch of sweetness and crunch. I will definitely be making this again.