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How to make the cinghiale all'agrodolce:
Prepare a
marinade by boiling the vinegar and wine with the bay leaf, thyme,
peperoncino, cloves, 1 onion, carrot and celery. Pour into a large pot
and let cool. Place the boar fillet into the marinade and let sit for 48
hours.
Chop the remaining onion and brown in butter. Add the
cocoa, sugar, prunes, candied orange peel, raisins and pine nuts. Stir for
a few minutes, then add the boar meat and cook slowly for an hour. Add the
filtered marinade, and salt. Continue cooking until the meat is very
tender and the sauce thick. Serve the cinghiale all'agrodolce with polenta, potatoes or potato
gnocchi.
Recipe courtesy of The Italian Trade Commission.
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