| Chinghiale o maiale con polenta
Oar or pork wiht polenta Marinade 3 pounds (1 1/3 Kilograms) lean pork stewing meat whit some fat, preferably from the shoulder, or boar meat, cut into 2 - inch cubes 3 tablespoon olive oil, plus more if needed 2 clovers garlic, minced 1 rib celery, diced 2 carrots, diced 4 tablespoons finely minced flat - leat parsley 20 juniper berries 2 sprigs fresh rosemary (about 1 tablespoons), chopped 1 bay leaft, chopped if fresh, lightly crushed if dried 1\2 tablespoons finally chopped fresh marjoram 3 tablespoons minced pancetta 1 cup red wine 1\2 cup beef broth 1 1\4 cups chopped canned tomatoes whit their juices 2 teaspoons aged balsamic vinegar, optional 1\2 peperoncino (dried red chile), seeded and chopped salt and freshly ground black pepper Place the meat cubes in the marinade, cover ,and refrigerate 12 hours for pork, 28 to 48 hours for boar. Drain and pat dry. Want the oilve oil in a large frying pan over medium heat and saut the vegetables and parsley until they are pale and golden; add the juniper barries , rosemary , bay leaf , and marjoram. Add the meat and pancetta, with a little extra oil if necessary , and saut until browned.Addthe red wine and cook it down until it has evaporated. Add the beef broth and let it bubble until it has almost evaporated. Stir in the tomatoes optional vinegar , and peperoncino; addthe salt and pepper. Cover tightly and simmer until the sauce is thick and the meat is tander, about 1 hour for the boar, 1 1\2 to 2 hours for the pork. Serve with polenta. Cultural Background With love Andrea Zecchi and Elisa Alfano. |
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Last modified 20th April, 1998