Cinghiale in Dolceforte
Cinghiale in Dolceforte is a traditional Tuscan dish, featuring wild boar in a sweet and sour sauce. The sauce is a unique blend of cocoa, pine nuts, and raisins, providing a rich and complex flavor profile.
Ingredients - Serves 6
- Salt and pepper - To taste
- Sugar - 1 tablespoon
- Cocoa powder - 1 tablespoon
- Pine nuts - 1/4 cup
- Raisins - 1/2 cup
- Tomato paste - 2 tablespoons
- Red wine - 1 bottle
- Garlic - 2 cloves, minced
- Celery - 1 stalk, finely chopped
- Carrot - 1, finely chopped
- Onion - 1, finely chopped
- Wild boar meat - 1.5 kg, cut into chunks
Let's Get Started
- Soak the raisins in warm water for 15 minutes, then drain.
- In a large pot, heat some olive oil over medium heat. Add the onion, carrot, celery, and garlic, and sauté until softened.
- Add the boar meat to the pot and brown on all sides.
- Pour in the wine, then add the tomato paste, raisins, pine nuts, cocoa powder, and sugar. Stir well to combine.
- Season with salt and pepper, then cover the pot and simmer for about 3 hours, or until the meat is tender.
- Serve the Cinghiale in Dolceforte hot, with some crusty bread on the side to mop up the delicious sauce.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 500mg
- Sugar: 10g
