Name: Cinghiale in agrodolce (Sweet-and-sour wild boar)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 2 heaping tablespoons pine nuts; pepper; 1¼ cups (300 ml) dry white table wine; 2 heaping tablespoons mixed candied fruit; 2 garlic cloves; 3 white onions; 2 carrots; 2 whole cloves; scant 1 cup (200 ml) white-wine vinegar; leaves from 1 sprig thyme; 1 bay leaf; 3½ tablespoons (50 g) lard, or 6 tablespoons (90 ml) medium-fruity extra-virgin olive oil; 1 ounce (30 g) raisins; 3½ ounces (100 g) prosciutto; salt; 1¾ ounces (50 g) unsweetened chocolate; 1 celery rib; 2½ ounces (70 g) sugar; 3¼ pounds (1.5 kg) boneless boar meat; 1¾ ounces (50 g) lardo

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3¼ pounds (1.5 kg) boneless boar meat
3 white onions

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Put the boar meat in a large bowl. Slice 1 onion and cut 1 garlic clove and 1 carrot into small pieces. Put in a saucepan and add the cloves, thyme leaves, and bay leaf. Add a scant 1 cup (200 ml) of the w