SPEZZATINO di CINGHIALE con POLENTA TARAGNA❤️ DA PROVARE SUBITO!

wild boar

💰Cheaper: pork shoulder

Pork shoulder offers a similar texture and flavor profile at a lower cost.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is dairy-free and lower in calories.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth adds depth without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for cooking.

Cut the boneless wild boar into regular-sized pieces for even cooking.

Cover the meat with milk and add baking soda; massage well to tenderize and remove gamey flavor.

Cover with plastic wrap and marinate in the refrigerator for 24 hours.

After 24 hours, drain and rinse the meat under running water.

Prepare the second marinade by cutting carrots, celery, green onion, and leek into pieces.

In a wider bowl, add the meat and the cut vegetables along with rosemary, sage, and bay leaves; add juniper berries and cloves in specified amounts for flavor balance.

Cover with plastic wrap and marinate in the refrigerator for another 24 hours.

After marinating, drain the meat and remove the vegetables.

In a casserole, melt a bit of lard and butter, then add chopped pancetta and cook on high heat.

Once the pancetta is cooked, add the marinated wild boar and brown for a few minutes.

Add the diced celery, carrot, and green onion, and sauté for another 2 minutes.

Stir in tomato paste and deglaze with red wine, allowing the alcohol to evaporate.

Cover with vegetable broth, season with salt and black pepper, and let it cook for 2.5 hours, stirring occasionally.

Once cooked, add a teaspoon of cocoa powder to enhance flavor contrast.

For the polenta, combine water, milk, and salt in a pot and bring to a boil.

Gradually add corn flour and grano saraceno flour, stirring continuously to avoid lumps.

Lower the heat and cook for 30 minutes, stirring occasionally until thickened.

Finish the polenta by mixing in melted butter infused with sage and grated cheese.

Plate the spezzatino over the polenta and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens