Cinghiale in Agrodolce

Name: Cinghiale in Agrodolce (Sweet and sour wild boar)
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 4 garlic cloves; 2 celery stalks; few thyme sprigs; 120 ml white wine vinegar; 4 bay leaves; 2 tbsp chopped flat-leaf parsley; 1 onion; 2 garlic cloves; 1.2 kg piece lean leg or fillet of wild boar, well trimmed; 1.2 kg piece lean leg or fillet of wild boar, well trimmed; 1 large onion; 2 large carrots; salt and pepper; salt and pepper; 60 g dark, bitter chocolate; 60 g dark, bitter chocolate; 2 tbsp caster sugar; 2 tbsp white wine vinegar; 60 g mixed candied lemon and orange peel, diced; 60 g mixed candied lemon and orange peel, diced; 50 g raisins; 40 g pine nuts; 6 tbsp olive oil; 100 ml dry white wine

Sweet and sour wild boar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

The Romans are partial to sweet and sour tastes, and they cook hare and ox tongue in the same way. This is rather a lengthy recipe, but the result is excellent - good enough for a celebration meal.

Ingredients

1.2 kg piece lean leg or fillet of wild boar, well trimmed

Europe
Italy
Rome
Mediterranean
Gluten-free

Method

For the marinade, roughly chop the vegetables and garlic and put into a large pan with the wine vinegar, herbs and 120 ml water. Bring to a simmer and cook gently for 15–20 minutes. Set aside to cool.

Put the marinade in a suitable container, add the meat, cover and marinate in the fridge for 2 days, turning it from time to time.

Take the meat out of the marinade and pat dry, di