Cinghiale in Dolceforte (Tuscan Wild Boar Stew With Chocolate) Recipe

Name: Cinghiale in Dolceforte (Tuscan Wild Boar Stew With Chocolate) Recipe
Prep time: 2880 min
Cook time: 135 min
Total time: 3015 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups red wine; 1/2 cup red wine vinegar; 1 medium yellow onion, peeled and halved; 1 carrot, coarsely chopped; 1 stalk celery, coarsely chopped; 1 tablespoon balsamic vinegar; 1 bay leaf; 1 sprig fresh thyme, or 1 teaspoon dried; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 2 teaspoons ground allspice; 1/4 cup olive oil; 1 clove garlic, finely minced; 1 medium yellow onion, peeled and finely chopped; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 2 teaspoons dried red chile pepper flakes, or to taste; 3 1/2 ounces (100 grams) prosciutto, finely chopped; 2 1/2 pounds wild boar, stew beef, pork shoulder or other meat, cut into 2-inch chunks; 1 bay leaf; 1/2 cup prunes, plumped in a small amount of warm water, then drained well, coarsely chopped; 1 tablespoon brown sugar; 1 orange, zested; 1 tablespoon raisins, plumped in a small amount of warm water, then drained well; 1 tablespoon pine nuts; 2 ounces bittersweet chocolate, 70 percent cacao, grated; Fine sea salt, to taste; Freshly ground black pepper, to taste; Fresh parsley leaves, finely chopped, for garnish

A traditional Tuscan wild boar stew features a rich dolceforte sauce enhanced with dark chocolate.

⭐ 4.4 (18 reviews) Prep: 2880 minCook: 135 minTotal: 3015 minYields: 6 servings

Category Tags:

Dinner Main Course

Cuisine Tags:

Italian

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Ingredients

2 cups red wine
1/2 cup red wine vinegar
1 medium yellow onion, peeled and halved
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 tablespoon balsamic vinegar
1 bay leaf
1 sprig fresh thyme, or 1 teaspoon dried
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground allspice

For the Stew:

1/4 cup olive oil
1 clove garlic, finely minced
1 medium yellow onion, peeled and finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 teaspoons dried red chile pepper flakes, or to taste
3 1/2 ounces (100 grams) prosciutto, finely chopped
2 1/2 pounds wild boar, stew beef, pork shoulder or other meat, cut into 2-inch chunks
1 bay leaf
1/2 cup prunes, plumped in a small amount of warm water, then drained well, coarsely chopped
1 tablespoon brown sugar
1 orange, zested
1 tablespoon raisins, plumped in a small amount of warm water, then drained well
1 tablespoon pine nuts
2 ounces bittersweet chocolate, 70 percent cacao, grated
Fine sea salt, to taste
Freshly ground black pepper, to taste
Fresh parsley leaves, finely chopped, for garnish

Instructions

Boil all marinade ingredients in a large pot, then cool completely. Submerge the chopped meat in the cooled marinade and refrigerate for 48 hours.
Strain the meat from the marinade liquid, reserving the liquid and discarding the solids. Pat the meat dry.
Heat olive oil in a large pot and sauté garlic until lightly golden. Add onion, carrot, and celery; cook until softened (6-8 minutes). Stir in chili flakes for 30 seconds, then prosciutto for 1 minute.
Add the dried meat to the pot and brown it. Pour in the reserved marinade liquid, scrape the pot bottom, and bring to a simmer.
Stir in bay leaf, prunes, and sugar. Cover and simmer on low heat for 2 hours until the meat is tender.
Once meat is tender, stir in orange zest, raisins, pine nuts, and grated chocolate until melted and combined. Adjust seasoning with salt and pepper.
Serve the stew over polenta, garnished with fresh parsley.

Nutritional Info (per serving)

Calories: 702 kcal

Carbohydrate: 27 g

Cholesterol: 199 mg

Fiber: 6 g

Protein: 69 g

Saturated Fat: 10 g

Sodium: 710 mg

Sugar: 12 g

Fat: 30 g

Unsaturated Fat: 0 g