PORCINI-BRAISED BOAR WITH ARTICHOKE AND FENNEL
Pop the cork on a good bottle of wine, and get the family together for a feast! This is stick-to-your-ribs food, Italian style; large pieces of Tuscan wild boar (cinghiale) are braised with cannellini beans and fresh porcini mushrooms, then served family-style with a spicy and tangy vegetable saute.
Provided by eat!
Categories World Cuisine Recipes European Italian
Time 11h50m
Yield 8
Number Of Ingredients 20
Steps:
- Soak beans in ample cold water overnight.
- Drain cannellini beans and pour into a large Dutch oven along with chicken stock and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time.
- Heat 1/4-cup olive oil in a large skillet over high heat until it begins to smoke. Add boar pieces, and sear until browned on all sides. Remove seared boar, and place into the pot, on top of the gently simmering beans. Heat the skillet until smoking once again, then stir in porcini mushrooms and cook for 2 minutes to soften. Add 1/4 cup garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans.
- Cover, and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper.
- When the beans are nearly ready, place the artichoke hearts into a large skillet with some water. Cover, and steam over high heat until just tender, about 2 minutes; then add the sliced fennel, and steam for 1 minute more. Drain in a colander, and return skillet to the stove.
- Reduce heat to medium-high and pour in 1/4 cup of olive oil and 2 tablespoons of minced garlic. Cook, stirring frequently, until the garlic turns golden, then sprinkle with red pepper flakes and add the drained vegetables. Stir and cook until the vegetables are tender and golden, about 2 minutes. Pour in white wine, cook until nearly evaporated, then season with lemon juice, salt and pepper.
- To serve, mound vegetables into the center of a large platter and place the pieces of boar on top. Spoon the beans around the vegetables, drizzle liberally with extra-virgin olive oil, and sprinkle with pecorino Toscano cheese, parsley, and strands of lemon zest.
Nutrition Facts : Calories 820 calories, Carbohydrate 74.2 g, Cholesterol 118.5 mg, Fat 30.3 g, Fiber 13 g, Protein 64.7 g, SaturatedFat 6.2 g, Sodium 480.7 mg, Sugar 3.1 g
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Tori Armistead
[email protected]Amazing!
Samantha Buckey
[email protected]This dish was incredible! The boar was cooked to perfection and the sauce was out of this world. I would highly recommend this recipe.
Dija FF
[email protected]I'm not a huge fan of boar, but this recipe was surprisingly good. The meat was tender and the sauce was very flavorful. I would definitely make this again.
Eguakhide Emmanuel
[email protected]This recipe was a bit disappointing. The boar was tough and the sauce was bland. I wouldn't recommend this recipe.
bikram bk
[email protected]I loved this recipe! The boar was cooked perfectly and the sauce was divine. I served it over pasta and it was a huge hit with my family.
Jamanda Suggs
[email protected]This dish was amazing! The boar was so tender and the sauce was rich and flavorful. I would definitely make this again.
Tswarga Ug (Engineer stuart)
[email protected]The boar was a bit tough, but the sauce was delicious. I would recommend using a different cut of meat next time.
Ch bilal Bilal
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The boar was cooked to perfection and the sauce was very flavorful. I would recommend this recipe to experienced cooks.
Gloria Sackey
[email protected]I followed the recipe exactly and it turned out perfectly. The boar was melt-in-your-mouth tender and the sauce was divine. I served it over mashed potatoes and it was a hit with my guests.
D Ə W D R O P
[email protected]This dish was incredible! The boar was cooked to perfection and the sauce was out of this world. I would highly recommend this recipe.
john swecker
[email protected]I'm not a huge fan of boar, but this recipe was surprisingly good. The meat was tender and the sauce was very flavorful. I would definitely make this again.
Michael Myers
[email protected]This recipe was a bit disappointing. The boar was tough and the sauce was bland. I wouldn't recommend this recipe.
Ayan Qurashi
[email protected]I loved this recipe! The boar was cooked perfectly and the sauce was divine. I served it over pasta and it was a huge hit with my family.
Dhanmaya Tamang
[email protected]This dish was amazing! The boar was so tender and the sauce was rich and flavorful. I would definitely make this again.
Hukum Kc
[email protected]The boar was a bit tough, but the sauce was delicious. I would recommend using a different cut of meat next time.
hk comedy
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The boar was cooked to perfection and the sauce was very flavorful. I would recommend this recipe to experienced cooks.
Dare Leigh
[email protected]I followed the recipe exactly and it turned out perfectly. The boar was melt-in-your-mouth tender and the sauce was divine. I served it over mashed potatoes and it was a hit with my guests.
Stevie Ray
[email protected]This dish was absolutely divine! The boar meat was tender and flavorful, and the artichokes and fennel added a delicious complexity. I especially loved the porcini sauce, which was rich and earthy. I would definitely recommend this recipe to anyone l